éclairs

Butter 50g	Water 60g
Fine sugar 5g	Eggs 3
Salt 1g	Low gluten flour 80g
Milk 65g

How to make lightning puffs

Step 1

Prepare materials

Step 2

After the butter is softened at room temperature, add milk, water, salt, and granulated sugar.

Step 3

Place the induction cooker over medium heat and heat until the sugar and butter melt, and bring to a boil.

Step 4

After boiling, turn to low heat, immediately add sifted flour, stir evenly and immediately remove from heat (scald the flour, this step is the key to the success of puffs)

Step 5

Beat the eggs and stir into egg liquid, after the batter cools down, add it into the batter three times at a time, stir evenly and then add the next time

Step 6

Stir until the batter is lifted up with a spatula and forms an inverted triangle shape, and the shape is maintained without falling, then it is OK (this is the second key to the success of puffs)

Step 7

Put the 8-tooth piping nozzle into a disposable piping bag, then pour the batter into the piping bag

Step 8

Extrude a long finger shape, pay attention to lift it up when finishing

Step 9

Place in the preheated oven, first bake at 200 degrees for 10 minutes to form the puffs, then turn to 170 and bake for 10 minutes

Step 10

After the puffs have cooled down, add the filling and melt the dark and white chocolate separately over water.

Step 11

Stick a layer of dark chocolate on the surface of the puff and let it cool. Put the white chocolate into a disposable piping bag, cut a small opening, and draw a "Z" shape on the surface. The éclairs are ready

Step 12

You can also squeeze cream or custard sauce into the bottom of the puff

Step 13

Cooking tips for éclairs