A dependable pâte à choux for éclairs, profiteroles, and Paris-style rings. Cook the panade until it forms a film, then add egg to a smooth V-drop consistency. Yield: about 24 medium choux. Bake shells crisp and dry before filling.
Yield: 24 portions · Prep 30 min · Bake 35 min
Ingredients
125 ml water
125 ml full cream milk
110 g unsalted butter
140 g plain flour
250 g whole egg
5 g caster sugar
4 g fine sea salt
Method
Boil liquids Bring water, milk, butter, sugar, and salt to a full boil so fat is dispersed before flour is added.
Cook panade Add flour at once and cook over medium heat, stirring hard, until a film forms and the panade reaches about 75°C.
Cool slightly Transfer to mixer and paddle briefly to release steam. Add egg only once the panade is below about 60°C.
Add eggs Add beaten egg in additions. Stop when paste is glossy and falls from the paddle in a flexible V shape.
Pipe Pipe onto a silicone mat using even pressure. For éclairs, use a French star tip to control cracking.
Bake dry Bake at 180-190°C until expanded, then dry at 150-160°C. Shells should feel light and sound hollow.
