- Preheat the oven to 200°C and grease two baking trays.
- Place the boiling water in a saucepan, add the butter and melt. Bring to the boil (TIP: you can place the lid on saucepan to prevent water from evaporating)
- Add the flour all at once – and stir with a wooden spoon until it comes together into a ball. Cook for about 2 minutes on medium heat whilst stirring well.
- Remove from the heat, transfer the choux pastry to a clean bowl
- Leave to cool for at least 5 minutes.
- Add the eggs one at a time and beat well after every addition. Use the K-attachment of your Kenwood. Make sure all the egg is incorporated before adding the next egg.
- Spoon the choux paste into a piping bag fitted with a nozzle and pipe the desired shapes and sizes onto your baking tray. Alternatively place t-spoons full of the paste onto the baking trays.
- Bake for 10 minutes at 200°C and then turn down the heat to 180°C for another 20 minutes. The choux puffs must be golden brown and crisp.
- TIP: Pierce with a skewer 5 minutes before the end of the baking time to release steam and return to the oven.
- TIP: If the éclairs still feel a little moist – I switch off the oven and leave them in the oven for another 10 minutes
- Cool completely and fill/decorate as desired
DECORATE WITH WHIPPED CREAM WITH CRUSHED RASPBERRIES – MIXED WITH A LITTLE ICING SUGAR FOLDED IN
TOP WITH MELTED WHITE CHOCOLATE AND ADD FRESH RASPBERRIES AS DECORATION
