Eclair Puff Recipe
Eclair puffs are so delicious that people who eat them can’t help eating them quickly. They are as fast as lightning, so they are called eclair puffs. Let’s start making eclair puffs.
Ingredients
| Water | 750 g |
| Milk | 250 g |
| Table salt | 10 g |
| Granulated sugar | 30 g |
| Salt free butter | 400 g |
| low-gluten flour | 600 g |
| Eggs (liquid) | 1000 g |
Instructions
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Put water, milk, salt, sugar and butter together to boil.
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Add low gluten flour, continue to cook until shiny, thickened, lifted and inverted triangular.
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Stir with a mixer (flat paddle) to about 50 ℃, and add the whole egg (liquid) in several times.
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Squeeze the circular or toothed flower mounting nozzle (about 1.8cm in diameter) on the non stick baking tray (12cm in length).
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Put into the oven preheated to 220℃, bake for 20 minutes.
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Adjust the oven temperature to 190°C, and test for another 20 minutes.
Tips
Flour should be sifted.
After adding powder, be sure to stir until the batter is inverted triangular.
The oven temperature varies with the oven, and the specific time must be controlled by yourself.
Nutrition Facts
| calories | 130 calories |
| carbohydrate | 12.4 g |
| cholesterol | 24 mg |
| fat | 6.8 g |
| fiber | 0.4 g |
| protein | 4.4 g |
| saturatedFat | 2.6 g |
| sodium | 210 mg |
| sugar | 0.5 g |
| transFat | 0.1 g |
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