Choux paste — the twice-cooked dough that inflates on steam alone — piped, baked hollow, and filled with vanilla whipped cream. Éclairs are the same recipe in a straight line.
What you need
Ingredients
Servings
8
Before you start
Mise en place
Yield: About 16 puffs
Equipment
Mixing bowls
Whisk
Baking pan
Prep checklist
Sparkling Water — still water
Heavy Cream — whipped with 2 tbsp powdered sugar
Powdered Sugar — to dust
4 steps
Method
1
Boil milk, water, butter, sugar, and a pinch of salt. Dump in all the flour at once and beat over heat 2 minutes until it films the pan bottom.
4 min — timer available in cooking mode
2
Cool 5 minutes, then beat in eggs one at a time — the paste should fall from the spoon in a slow V.
8 min — timer available in cooking mode
Why this works
The V-test beats egg-counting: too stiff won't puff, too loose won't hold. Stop at the slow, glossy ribbon.
3
Pipe mounds; bake at 200°C for 20 minutes, then 170°C for 10 — and never open the door before minute 25, or the steam that inflates them escapes.
30 min — timer available in cooking mode
4
Cool completely, split, and fill with the whipped cream. Snow with powdered sugar.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Covered at cool room temperature 2 days, or refrigerated up to 5.
Freezing
Most baked desserts freeze well for 2 months, tightly wrapped.
Reheating
Most baked desserts revive in a 150°C oven for 5–8 minutes. Custards and mousses are served cold — never reheat.
Make ahead
Almost every dessert here is better made a day ahead — flavors settle and textures set. Add crisp toppings just before serving.
Wine pairing
A small glass of something sweeter than the dessert itself.
Beer pairing
An imperial stout alongside chocolate is a genuinely great pairing; otherwise coffee.