| Choux (Éclair) Paste |
Recipe type: Dessert
Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hour 5 mins
Ingredients
- 16 fl oz Water
- 1 1/2 tsp Salt
- 2 tsp Granulated sugar
- 7 oz Shortening
- 10 oz All-purpose flour
- 9 — 10 Eggs
Instructions
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment. Have a pastry bag with a large plain tip ready.
- Place the water, salt, sugar and shortening in a pot. Bring to a boil. Make sure the shortening is fully melted.
- Remove from the heat and immediately add all the flour. Vigorously beat the dough by hand with a wooden spoon. Put the pan back on the heat and continue beating the dough until it comes away from the sides of the pan. The dough should look relatively dry and should just begin to leave a film on the saucepan.
- Transfer the dough to the bowl of a mixer fitted with the paddle attachment and beat it for a few seconds at medium speed. Then beat in the eggs one at a time.
- Continue to add the eggs one by one until the mixture is shiny but firm. It may not be necessary to use all of the eggs. The dough should pull away from the sides of the bowl in thick threads; it will not clear the bowl.
- Put some of the dough into the pastry bag and pipe onto the parchment-lined sheet pans in the desired shapes at once.
- Bake immediately at 425°F (220°C) for 10 min, then lower oven temperature to 350°F (180°C).
- Continue baking until the shapes are brown and dry inside, approximately 20 – 25 minutes longer depending on how big the product is.
