Main ingredients

4-5 eggs, 3G salt

250ML water, 5G fine sugar

100G butter, 150G cake flour

Accessories

Milk 400G, 4 egg yolks

Cake flour 30G, 1 vanilla pod

Fine sugar 30G Fine sugar 30G

Butter 30G

How to make eclairs

1. Cut 100 grams of butter into small pieces and put it in a small pot with 250ml of water, 3 grams of salt and 5 grams of fine sugar. Heat over low heat.

2. Cook until small bubbles form on the surface and it is slightly boiling. No need to boil.

3. Sift the low-gluten flour

4. Pour in all the 150 grams of sifted low-gluten flour and stir with a wooden spatula. The mixing here is not done in circles, it will form a dough after a few times. Stir until there is no cornstarch

5. Beat the eggs and add them into the dough in small amounts and mix. This process will be more painful at the beginning. You need to stir constantly, but it cannot be done all at once. Pour all the egg liquid in. The clever recipe uses 4 eggs. The eggs in my house are relatively small, so I use 5 eggs

6. The batter after mixing the eggs is as shown in the picture. When you stir up the batter, it will Falling slowly, a triangle appears on the shovel. Remember to twist it even if it's slightly dry, but don't make it thin. If it's too thin, it won't rise.

7. Put the prepared batter into a piping bag, and put a flower mouth on the front.

8. Traditional puffs are rolled up into lumps, while éclairs are long. A long one. When squeezing, be sure to squeeze slowly, squeeze to a certain width and then start stretching downwards. Because if you squeeze a thin strip, the final result will not look good. I chose the flower mouth because it won’t crack as easily as the cylindrical ones that are directly extruded after baking, and the shape can easily lead to a big head and a big butt and a flat belly.

9. Preheat the oven to 180 degrees and bake in the middle rack for 30 minutes

Do not open the door halfway, otherwise it will not rise and it will become a lightning cookie

< p>10. Add the seeds of the vanilla pod to the milk and add 30G sugar, then boil

11. Add four egg yolks, add 30G sugar and add 30G cake flour

12. Mix into egg yolks Paste

13. Pour the boiled milk through the filter to filter out the seeds of the vanilla pod, pour it into the egg yolk paste, mix well, and heat over water

14. While heating, Stir while heating. The custard that is very thin at first will thicken. While it is hot, add 30 grams of butter and mix well. Then pour it directly into the piping tape, tie the mouth tightly and put it in the refrigerator

< p>15. It is convenient to have a light in the oven. You can observe the situation inside the oven at any time. After 30 minutes, all the puffs had filled my belly. Very filling.

16. Chocolate sauce: Melt 60 grams of dark chocolate and mix in 40 grams of butter, mix well and it’s OK. Then bake the puffs, grab the belly of the puffs, and dip them in the chocolate sauce.

17. Before the chocolate has solidified, sprinkle with your favorite almonds or chopped walnuts. Decoration is done simply. Use chopsticks to poke a small hole at both ends of the puff, then take the custard sauce out of the refrigerator, use piping tape to squeeze the puff through the hole, and you're done.