Eclair
Recipe
- - 1000 gm Eclairs Mix
- - 1000 gm Water
- - 400 gm Oil
- - 200 gm Butter
Prepare
- Add water to the cooking pot and ignite the flame under the pot
- Add oil and stir, then add butter and stir for 20 minutes until it starts to boil
- Add the éclair mixture, stirring continuously for 10 minutes
- Beat the eggs well separately
- Beat the dough with a wire whisk on high speed for a minute
- Gradually add the beaten eggs to the mixer and continue mixing at high speed for 4 minutes, then forming, leveling and grouting
- Pour the mix into a coffin shape in order to mould eclair and choux shells on baking paper.
- Baking is set to 190°C, for 35 – 40 min, with some steam in the beginning.
- Then baking is set to 180°C, for 30 min.
- In the last 5 min, let it bake with the opened hatch.
