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The perfect recipe, perfect always without fail with thanks to Renato Briffa :

250 ml water
125g butter
120g strong flour (Bread flour in the USA)
3 to 4 eggs

Preheat oven to 220 C and place a large pan of water at the bottom of the oven so that there is moisture in the oven.

Put the water in a saucepan and add the butter cut into small pieces
Bring to a boil and remove from heat.
Add sieved flour and mix well. I use a wooden spoon.
Return to moderate heat and stir continuously until mixture leaves the sides of the pan.
Remove from heat and allow to cool.
Beat the eggs in a separate container and gradually add to the pan.
Do not add all the eggs at once and stop when the mixture is at dropping consistency. A good test for this is to check that the mixture flows back when it is stirred on one direction.
Place in piping bag with a nozzle of your choice and pipe onto a baking sheet.
Bake at 220 C for 25 minutes without opening door.
Bake further if required.
Allow to cool.
Cut open and pipe a filling of your choice.

 

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For the recipe in Maltese click here

Trade Enquiries:

Allinson Flour and Silver Spoon Caster Sugar by Borg and Aquilina

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38 Comments on “Lets bake eclairs!

    • Yes yum and yes also the Mediterranean is one of the most beautful regions in the world ! Eating these eclairs and looking at the glorious scene… A must for everyone… Have a great Sunday !

    • Thank you i love the views here too and i am so lucky to be here. Yes the eclairs are very easy to make contrary to what many think, the secret is to have a fantastic recipe and this is exactly just that. Follow it , every little step and you will have fantastic eclairs and dont be tempted to open the oven before 25 minutes πŸ™‚

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