320 ml water (+/- 25°C)
Preheat the oven to 200 degrees.
Weigh the choux mix and place it in the mixing bowl.
Add the water and mix at low speed for 2 to 3 minutes.
Once ingredients are mixed, mix for another 3 min at a medium speed.
Line a baking tray with parchment paper.
Put the batter in a piping bag with a round nozzle.
Pipe strips about 6 cm long on the baking tray.
Important: leave a distance of 10 cm between the different stripes.
Place the baking tray in the center of the preheated oven.
Bake the éclairs in the oven at 220 ° C for 25 to 30 minutes.
Let the eclairs cool down on the baking tray afterwards.
Tips for extra finishing
Fill the eclairs with crème patisserie or buttercream