What do you use it for?

It is a light pastry dough used to make éclairs, profiteroles, paris brest, and many other sweet or salty snacks.

Yield: 400g pastry gives around 30 medium size éclairs.

Ingredients

• 100g milk
• 100g water
• 4g salt
• 4g sugar
• 90g butter
• 110g flour
• 4 eggs

Step by step

1. Place water, milk and butter within a saucepan over medium heat. Add sugar and salt.
2. Cook stirring for 3-4 minutes until the butter melts.
3. Add all the flour to the milk & butter mixture at once and use a wooden spoon to beat until well combined.
4. Stir and heat the mixture for 1-2 minutes until it forms a ball and comes away from the saucepan sides.
5. Take the saucepan away from the heat and add eggs in 2-3 times, beating well with the wooden spoon.
6.  The pastry dough is ready to use – no need to cool it down.