- 7 tablespoons [60 g] flour
- Pinch of salt
- 1/2 cup [125 mL] cold water
- 4 tablespoons [60 g] butter, diced
- 3 eggs
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- Preheat oven to 425°F [220°C].
- Lightly grease and flour 2 baking sheets.
- Shake-off excess flour.
- Sift together flour and salt, onto wax paper.
- Into a small saucepan, bring together cold water and butter dices to a boil, over low heat.
- Butter should melt completely before mixture starts to boil.
- Remove from heat.
- Pour in all of the flour.
- Immediately stir in flour, using a wooden spoon.
- Mixture should shape into a ball.
- Transfer dough into a bowl.
- Into a small bowl, beat eggs using a wooden spoon.
- Slowly pour beaten eggs over dough, mixing well until shiny after each addition [reserve a little of beaten eggs, to brush puffs and/or eclairs].
- To shape puffs, transfer dough into a pastry bag, with a 1/4-inch [1-cm] round piping nuzzle.
- Pipe 50 [1-inch / 2.5-cm] puffs onto prepared baking sheets.
- Stop pressing before lifting pastry bag.
- To shape eclairs, transfer dough into a pastry bag, with a 1/4-inch [1-cm] round piping nuzzle.
- Press dough into 1 1/2-inch [4-cm] long logs, onto prepared baking sheets.
- Stop pressing before lifting pastry bag.
- Brush each puff [or eclair] with reserved remaining beaten eggs.
- Bake pastries into preheated oven for 12 minutes.
- Lower oven temperature to 350°F [180°C] and bake pastries for 10 minutes longer, until firm to the touch and golden.
- Remove from oven.
- Pierce each pastry using the tip of a small knife.
- Turn off oven temperature.
- Leaving door ajar, transfer pastries back into oven for 10 minutes, until completely dried out.
- Remove from oven; leave to cool completely.
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