Choux pastry (recipe with pictures)

Yesterday I decided to make eclairs and for that I had to do choux pastry.

Pluses of choux pastry
1. It's volume increases during baking by 2-3 times, that means that you get PLENTY of eclairs or whatever you are making with this pastry.
2. It doesn't need any time to rest after preparing
3. It is ready within 15 minutes in oven

Minuses
1. Look up at plus number 1, since my recipe of this pastry is for about 50-60 eclairs I used oven 3 times, but result is totally worth it !

To make choux pastry you'll need

250 ml of water
100g of butter
pinch of salt
250 g of flour
4-6 eggs

How to make choux pastry

1. Sift a flour

2.

Pour water in a pan, add butter, salt and boil everything until the butter melts




When the butter has melted and mixture is boiling mix it with flour






Then put the pan with pastry back on the stove and mix everything until you get an even shiny pastry and some white sediment on the bottom of the pan



Then put the pastry in the clean bowl and mix 1 egg into it





When the pastry is mixed well you can add another egg. This way you add all the eggs, I used 4 big eggs, but if you see that it isn't enough, add 1 or 2 more. The pastry should look like this

(you should be able to put the pastry in the cake decorator)
That is all! I used cake decorator to make stripes for eclairs, you can use it too or just a spoon, by the way many people say that choux pastry treats are more crunchy if you use spoon to put them on the baking tray.
And this is how I made eclairs





For eclairs is usually used scalded cream, to make it you need

500 ml of milk
200 g of sugar
1 egg
1 table spoon of flour
1 table spoon of starch
100 g of soft unsweetened butter

How to make scalded cream

Put all ingredients except butter in the pot, mix with a mixer then put on the small heat and mix all the time. After few minutes you will see that consistence of the cream becomes thicker. Then you take it from the stove and let it cool down. When it is cold, mix a soft butter in it and put in the fridge for at least 20 minutes. I recommend to start making eclairs with cream, this way when it will be cooling down - you can make a pastry, so you will use your time wisely.