8 Serves
88 Mins
Preheat your oven and prepare a baking sheet with parchment paper.
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FrenchVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
36 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
97 mg / 1,250 mgPotassium
103 mg / 4,700 mgSodium
205 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
1 g / 28 gSugar
9 g / 50 gSaturated Fat
1 g / 20 gCholesterol
95 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
In a saucepan, bring water, milk, butter, sugar, and salt to a boil.
Remove from heat and stir in the flour vigorously until a ball forms, then cook over low heat for a minute to dry the dough.
Transfer the dough to a bowl and beat in the eggs one at a time until the mixture is smooth and glossy.
Pipe the dough onto the prepared baking sheet into long strips using a piping bag and pastry tip.
Bake until golden brown and crisp, then remove from the oven and pierce each eclair to release steam while cooling.
Fill the cooled eclairs with pastry cream and dip the tops into melted chocolate glaze.
6
g32
g33
g
Spanish
French