Main Page
Dough recipe
Custard dough for eclairs in butter

Choux Pastry Dough for Éclairs (with Butter)

A simple recipe for delicious dough that makes the most delicate pastries! Not long ago I learned to make choux pastries, and now I'd like to share how to make choux dough for éclairs — because getting the dough right is what makes or breaks this bake.

Valeria

Recipe author

Composition / ingredients

Servings:

Butter (or margarine)

100

Water

250

Flour

100

Eggs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 6 g

Fats 48 % 16 g

Carbohydrates 33 % 11 g

213 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 15 min

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:
Step 7:

Step 7:

To start, pour water into a saucepan, add the butter (or margarine) and salt, set it over medium heat, and bring to a boil. Once the butter and water come to a boil, take the pan off the heat and gradually add the sifted flour, stirring constantly. Return the pan to low heat and work the dough until it forms a glossy, smooth mass. Then take it off the heat and let the dough cool. Once cooled, add the eggs and beat until smooth. The finished dough should be soft, smooth, uniform, glossy, and thick enough that it won't spread on the baking sheet as it bakes. And your dough is ready!