- In a saucepan, bring the water and butter to a boil. Remove from the heat. Add the flour at once and stir vigorously with a wooden spoon until the dough forms a smooth ball that pulls away from the pan.
- Return the pan to low heat and cook the dough, stirring for about 2 minutes.
- Remove from the heat and let cool for a few minutes. Add the eggs, one at a time, beating vigorously with a wooden spoon after each addition, until the dough is smooth.
- Preheat the oven to 190 °C (375 °F). Line a baking sheet with parchment paper.
- With a pastry bag fitted with a 1 cm (1/2-inch) round tip filled with the choux pastry, form 7.5-cm (3-inch) long éclairs or small choux (balls). Choux may also be formed using a miniature ice cream scoop (No. 40). Dip the scoop in cold water between each choux to prevent any sticking.
- Bake in the middle of the oven until the crust is golden brown, about 30 minutes. With a paring knife, slit the éclairs lengthwise or on the side the choux to allow steam to escape. Place them back in the oven, turned off, for 10 to 15 minutes to dry further.
- Baked choux freeze well. To crisp them back up, bake for 8 to 10 minutes in a 150 °C (300 °F) preheated oven.
Do not boil for too long, it could evaporate to much water
You can effortlessly incorporate the eggs in a food processor.
If the choux are under-baked, they will collapse as they cool. Wait until they are well browned before removing them from the oven.
For chocolate eclairs
With a pastry bag or spoon, fill the éclairs with pastry cream and then with a spoon, coat the top of the eclairs with a little melted semi-sweet chocolate.
fill small choux with ice cream and top them with chocolate sauce.