Eclair Paste

This is called pate a choux, or eclair paste, and you can also make cream puffs with it too. It takes a lot of eggs and you may not need them all. This can be kinda tuff with piping but give it a try, they are yummy!

Ingredients:

1 c. water

1 c. milk

3/4 c. plus 2 Tablespoons of butter, cubed small

1 1/2 tsp. salt

1 1/4 c. flour

8-11 eggs

In a sauce pan heat the milk, water, and salt and butter, until butter is completely melted, do not let boil until butter is melted. Once butter is melted, let it come to a boil, once it does take off heat and add all the flour immediately stirring to combine, put back on stove top stirring mixture constantly, until it comes together like a ball and leaves a film on the pan. Then put in a mixing bowl with paddle attachment, let it cool down a little bit. Then start adding eggs one at a time on medium speed. For the first few eggs stop and scrape if needed. You may not need all the eggs, once your mixture is yellowy, making threadlike ribbons while mixing and is shiny and firm, stop mixing. Now preheat oven to 325 degrees, and you'll want to line your baking sheet with parchment paper. Now take a large piping bag with a large circle tip, with no fancy shape, pipe your eclairs or cream puffs. For puffs just make a large dollop leaving no air pockets. If  you are making eclairs, and you want them to be filled with something, you'll want them at least 2 1/2 to 4 inches wide and 6 inches long with no air pockets. Once done piping bake immediately for 20-25 mins, or until light and fluffy, take one out of oven while rest are in and break it open, if it's eggy or moist it's not done. Once it just has a little bit of eggy texture turn off oven and let sit for 5 min then take out and let sit and cool completely. If cutting them open take out most of inside and fill with pastry cream, whipped cream.