Éclair Basic Recipe

For the basic Éclair recipe, first bring the water to a slow boil with a pinch of salt, the sugar and the butter. Once the butter is completely melted, reduce the heat to the minimum and add the flour.

Now stir the mixture with a wooden spoon until the dough has separated from the bottom of the saucepan and it has become smooth. Remove from heat and let cool briefly. Beat the first egg into the still-warm mixture, preferably using a hand mixer, until it is completely absorbed by the batter. Beat in the remaining eggs one at a time until the dough is smooth. At the end, the dough should be nice and silky-smooth.

Preheat the oven to 220 °C and line a baking tray with baking paper. Fill the dough into a piping bag with a large, star-shaped nozzle and pipe 6-8 cm long sticks onto the baking paper. Place in the hot oven and bake for about 20 minutes. After about 8 minutes, reduce the heat to 180 °C and bake the éclairs until done.

Remove the finished éclairs, let them cool and carefully cut them horizontally in the middle. Apply filling of your choice and reassemble.

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