makes 8
1 hour 5 minutes

Ingredients

  • 2 large eggs
  • 1 large egg white
  • 70g of butter
  • 30g of whole milk
  • 90g of water
  • 6g of sugar, or 1 lightly heaped teaspoon
  • 1/4 tsp salt
  • 70g of flour

Method

1
Preheat the oven to 230°C/gas mark 8
2
Beat the eggs in a small bowl and set aside. Measure the flour so you have it on hand when you need it
3
In a medium saucepan, bring the butter, milk, water, sugar and salt to a boil over medium heat, stirring occasionally
4
When the liquid is boiling, remove from the heat and tip in the flour. Stir until combined, then return to the heat, stirring constantly, until the dough is slightly shiny
5
Add the dough to a food processor or stand mixer and mix for a few seconds to bring down the temperature. With the machine still on, add the eggs a little at a time until they have all been absorbed and the dough is smooth and sticky. Scrape the dough into a disposable piping bag and twist the open plastic end to close
6
Line a baking sheet with greaseproof paper. Cut a 2cm wide piece off the piping end of the bag
7
Pipe eight 2.5cm x 10cm strips (the dough will pipe a little wider than the cut end) onto the baking paper, leaving a gap of at least 3cm between each éclair. You may need more than one baking sheet
8
Put the éclairs in the oven and bake for 15 minutes. Turn the oven down to 190°C/gas mark 5 and continue to bake until they are golden brown, about 8-10 minutes more. To check if they are done, press one of the éclairs – it shouldn’t be squishy, rather firm to the touch
9
Remove the éclairs from the oven and use a sharp knife to poke a hole in the side of each tube – this is to allow the steam to escape
10
Turn off the oven and return the éclairs to the cooling oven. Prop the door open with a wooden spoon or similar tool and leave the shells to dry out – about 45 minutes. They should be very slightly moist when they are ready, but not at all soft. Cool completely on a cake rack