Eclair

            I always thought pastry is difficult. Always..but apparently all you need to do is practice. Just like learning something new, you can't give up once you failed. Choux or commonly known as Éclair is definitely something new for me to make. After my second trial, I finally nailed it! What an achievement.. I'll give you the recipe, for free  :)

            Choux Paste :

• 500 ml water
• 250 gr margarine
• 5 gr salt
• 325 gr hard flour (in Indonesia we use cakra kembar)
• 400 gr egg (1 egg = 50 gr)

            

            How To Make :

• Prepare a heavy based sauce pan. Pour the water, margarine and salt. Wait until the margarine melts in the water or until the liquid is boiling 
• Turn off the heat, start to put the hard flour to the liquid. Stir it fast until it formed as dough
• Move the dough to the mixer. Stir in medium speed until the dough temperature is cooling down.
• Put the egg, one by one and stir it in low speed.
• Place the dough into a pipping bag, squeeze it in a baking tray. Make sure you already grease your baking tray.
• Bake in 200ºC for 20 minutes

the dough