In the front; eclaires ready to be filled with creme and topped with melted chocolate and chopped nuts.
Choux pastry is use in a variety of different baking. Offen serve alone with a filling and a topping like eclaires.
2.5 dl water
100 grams of butter
Pinch or salt
150 grams of wheat flour (2.5 dl)
4 eggs (about)
Bring water and butter into a boil
Add the flour a little at a time while stirring continuously
Remove the pot and let it cool for 5 - 10 minutes
Whip eggs, one at the time in the dough and whisk one minute for each egg.
The dough is ready when it has become a thick creamy mass that can hold the shape itself
Place the dough in a spray bag and spray onto a plate of the desired size in a ½ cm thin layer
Bake the dough at 200 degrees for about 25 minutes
(depending on your oven). Remove the pastry when they are golden brown. Do not use hot air function because it may cause the pasty to bend off and give an uneven result
When the pastry is cooled, they can be split in half and filled with cake crème,
whipping cream, jam or at your desire.