Perfect Choux Pastry Eclairs Recipe

This is the perfect eclairs recipe for crack free choux pastry. I’ve done a lot of recipe testing and shared all my tips and tricks for making choux pastry for eclairs below. These eclair shells are super light and airy, the perfect eclair shape, and most importantly – no cracks! It really is the perfect eclair recipe. The perforated eclair mats are a game changer, allowing for even air flow, and giving you precise guidelines for piping, I’d highly recommend them!

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this is it the perfect acclaris Crack free holds it shape and I’m going to show you every detail step by step the first step is you’ve got to get everything set up ingredients equipment because it’s all going to come together very quickly and now into a medium sauce time we’re going with milk and water on top of that your cubed butter and finally salt and sugar you put this on a low heat just until that butter has melted once it looks like this you’re going to increase the Heat and bring it to a boil now it’s at a boil take it off the heat we’re going to place a sive over the top of the pan and we’re going to Sie in bread flour we’re going to whisk that through until it’s combined and place it back on the heat cook it for two minutes on a low heat just stirring it together and then off the heat and into the bowl of a stand mixer we’re going to mix that on a low speed until it cools to between 50 and 55° C now you’re going to slowly add the eggs okay just a little bit at a time letting the flour absorb that egg until we add any more we’re waiting about 20 seconds before we add the next addition halfway through I like to make sure I give the bowl a good scrape and then carry on adding the eggs now the amount of eggs that you use is critical okay guys it’s going to make or break your shoe pressure too little it’s going to be thick and claggy like it is here but you want to add just enough eggs to the point where it’s glossy homogeneous and it falls off the paddle attachment in a smooth ribbon-like motion now this is more of a visual queue so it does take some practice once you’re happy with it pipe them out and then we’re going to spray them with this cooking oil here and dust them with icing sugar this is apparently the secret to stop them from cracking as you can see I haven’t used all of my egg once you’re happy with the consistency of your shoe paste cover it and leave it at room temperature for an hour Once the dough is cooled we’re going to add it into a Piping Bag fitted with a star tip nozzle now the type of star tip nozzle you use is going to change the size of your acair so just bear that in mind we’re going to pipe even lines onto a perforated aair mat next we spray them with cooking oil and a dusting of icing sugar and we bake them for about 40 to 45 minutes and once they finished baking I mean have a look at those accares they’re just perfect so there you have it and in my opinion the perfect declare right no more gatekeeping from paal chefs who won’t tell you the tips and tricks and secrets are written up the full recipe is on my website just click the link in my bio you can do the whole thing and you’ll have no more ugly Claires you’ll make perfect shoe pastry every single time