Kitchen appliances and utensils:
- a small glass bowl;
- sieve;
- pan;
- silicone spatula;
- deep bowl;
- a cup;
- fork;
- mixer (optional);
- kitchen thermometer (for convenience);
- parchment paper;
- a baking sheet;
- plate;
- oven.
Ingredients
| Product | amount |
| Flour | 150 g |
| Water | 250 ml |
| Butter | 100 g |
| Eggs | 3-4 pcs. (65-70 g each) |
| Salt | pinch |
Step cooking
- Sift 150 g of flour into a small bowl.
- Add 100 g butter, 250 ml water and a pinch of salt to the pan.
- We put on the fire and wait until the butter melts. You do not need to boil the liquid so that water does not boil.
- We remove the pan from the heat or turn off the stove (if it is induction). Now pour all the flour into the pan and mix quickly. Rub the dough well so that there are no lumps. It should turn out homogeneous and smooth.
- We return the pan to medium heat to evaporate excess moisture from the dough. We actively rub it in a saucepan using a silicone or any other spatula. We heat the dough on all sides until the flour sticks to the bottom of the pan.
- We spread the dough into a deep bowl and again mix it with a spatula to cool when the temperature becomes about 40 degrees (use a thermometer). And if there is no thermometer, touch the test with your hand - it should feel like a comfortable temperature.
- One at a time, mix three eggs in the dough. Each time, thoroughly mix with a spatula.
- Break the fourth egg separately into a cup and beat with a fork. Add it a little to the dough. This is done in order to achieve the correct consistency of the test. It should not be too thick or too thin.
- You should have a viscous, but not batter.
- Put the dough on a baking sheet covered with parchment paper with a spoon or using a pastry bag, and put in an oven preheated to 180 degrees.
- Bake from 7 to 10 minutes (eclairs increase in volume and rise). Do not worry if their color remains the same as before baking. It should be so. We get the blanks, wait for them to cool, and fill them to our own taste.
The dough is perfect for a variety of confectionery. In particular, it is good to use for baking eclairs and profiteroles. For the filling, it is recommended to use custard, as well as French butter cream. Here it is a matter exclusively of your taste and imagination. In addition, you can make not only a sweet filling (for example, paste, eggs, various combinations of them with cheese, vegetables and spices) and serve cakes as an excellent snack.
Video recipe
In this video, a cook with experience tells how to cook the perfect dough for eclairs and profiteroles. After watching the video with a detailed step-by-step description of the cooking process, you can easily prepare a delicious dessert in your kitchen. This light and airy dessert will welcome both adults and children.
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