Prepare the baking sheet and piping bag ahead of time because the choux pastries should be baked immediately after piped. Sift the flour.
Put the milk, water, butter, and sugar in a sauce pan and bring to a boil. It should look like it does in this photo when it comes to a boil.
Turn off the heat and add the flour in one go. Beat quickly with a wooden spatula until smooth.
When you have a ball of paste, continue to beat vigorously and place over heat for about 1 to 2 minutes.
Transfer the paste to a bowl and add two-thirds of the beaten egg, a little at a time. When you start to add the rest of the beaten eggs, check the texture and add little by little.
When you hold the spatula and the paste drops off it after 3 to 4 seconds, it is ready (you can see a stiff triangle tip on the spatula). Adjust the amount of the eggs as needed because three eggs are probably too many.
Put a 1 cm nozzle onto a piping bag and pipe the paste onto baking paper, leaving space between them. Make them about 9 cm long. Moisten your finger with water and flatten the surface.
If you want to put almonds on top, brush with leftover beaten eggs (Step 6) and place almonds on top. Press lightly with your finger.
Preheat the oven to 200°C and put the baking sheet into the oven. Reduce the temperature immediately to 190°C and bake for 20 minutes. Reduce the temperature to 170°C and bake for about 20 minutes.
These are the baked pastries.
When you make slits, make them slightly diagonally to let the cream filling show. They will look better this way.
Pipe plenty of cream inside. Sprinkle with icing sugar and chocolate to your liking.
Make choux creams with the same recipe! Recipe ID: 1458934
Use tasty custard cream. Reipe ID: 1443986
I like coffee flavoured cream, too.
Story Behind this Recipe
I wanted to try to make eclairs after my success making choux puffs.
Make sure the dough is still warm when it goes in the oven. If you can't bake it all in one batch, keep the rest of the dough over a bain-marie. Adjust the baking time according to your oven.