Choux Pastry

Ingredients for 12 rings with a diameter of 6 cm:

• Milk 3.2% - 125g
• Water - 125g
• Salt - 2g
• Sugar - 10g
• Flour (13-15% protein) - 150g
• Butter - 110g
• Eggs - 220-235g

Preparation method:

1. In a bowl, mix the water, milk with sugar, salt and butter cut into cubes and heat until the butter melts and the water starts to boil.
2. Remove the bowl from the heat and add the flour, sifted in advance. Return the bowl to the stove and stir for another 3 minutes until a crust forms on the bottom of the bowl and the dough reaches 75C. Cool the dough to 60C and add one egg at a time, so that the dough becomes homogeneous after each egg.
3. Transfer the obtained dough into a piping bag and refrigerate for at least 3 hours, or preferably overnight.
4. I used a 15 mm nozzle and piped the éclairs onto a 6 cm circle drawn on the baking paper. You can cover them with cocoa butter before baking.
5. Bake them at 170-175C for up to 30 minutes, another method is to heat the oven to 260C, put the éclairs in, wait until the temperature reaches 150C and turn the oven to 145C and then bring the temperature to 160C, bake for about 30 minutes. (I used method no. 2)
6. You can also make craquelin to make them crispy and fill the dough with whipped cream with mascarpone and strawberries.