• 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

Products in this recipes


Crème patissière mix 800 g Bakers@Home

Mix for crème pâtissière (cold set custard)