"markizoL" > wrote in message
oups.com...
> Eclairs:
>
> Ingredients:30 eggs, 425 g. butter, 1 kg. Flour, a bit of salt, 1 l.
> water
> Fillings: wiped cream, boiled caramel / butter sauce, jelly( up to
> bakers fantazy)
>
> Butter to melt, pour H2O, into the boiling pot put flour and mix well.
> Then the ready pastry to put into the blender. Put the eggs one by one.
> By bag or spoon onto the tray. Bake in the 225 C. oven.
> Cool down and fill with various creams, glaze with melted chocolate!

Thanks but making a pate choux is a little more complex than that.

Dimitri

Pate Choux (Éclair Paste)

Ingredients:
Milk1 lb
Butter8 oz
Salt1 tsp
Bread Flour12 oz
Eggs20 oz

Procedu
1. Combine the liquid, butter and salt in a heavy saucepan. Bring the
mixture to a full, rolling boil.
2. Remove the pan from the heat and add the flour all at once, stir quickly.
3. Return the pan to moderate heat and stir vigorously until the dough forms
a ball and pulls away from the sides of the pan.
4. Transfer the dough to the bowl of a mixer.
5. With the paddle attachment, mix at low speed until the dough has cooled
slightly. It should be about 140 F, which is still very warm, but not too
hot to touch.
6. At medium Speed, beat the eggs in a little at a time. Add no more than a
quarter of the eggs at once, and wait until they are completely absorbed
before adding more. When all the eggs are absorbed, the paste is ready to
use.
7. Optional - If a sweeter product is desired, add 1/2 ounce sugar in step
one.
Yield should be 3 pounds and 8 ounces.