INGREDIENTS:
1/4 cup whole milk 1/4 cup water 1/2 stick unsalted butter (cut into 8 pieces) 1/8 teaspoon sugar 1/8 teaspoon salt 1/2 cup all-purpose flour 3 eggs (room temperature)
DIRECTIONS:
1. Bring the milk, water, butter, sugar and salt to a roiling boil. 2. Reduce the heat to medium and mix in all of the flour, stirring with a wooden spoon until the dough comes together. 3. Continue to stir for 2-3 minutes. The dough will be soft and smooth. 4. Pour the dough into a bowl and beat in the eggs one at a time. 5. Form the dough into the desired shapes on parchment paper lined baking sheets. 6. Bake in a pre-heated 375F oven and bake for 7 minutes. 7. Stick the handle of a wooden spoon into the oven door to hold it ajar and bake for another 5 minutes. 8. Rotate the baking sheet from front to back and bake for another 8 minutes or until the eclairs are puffed and golden brown. (With the door ajar.) 9. Let the eclairs cool for a few hours.
1/4 cup whole milk 1/4 cup water 1/2 stick unsalted butter (cut into 8 pieces) 1/8 teaspoon sugar 1/8 teaspoon salt 1/2 cup all-purpose flour 3 eggs (room temperature)
DIRECTIONS:
1. Bring the milk, water, butter, sugar and salt to a roiling boil. 2. Reduce the heat to medium and mix in all of the flour, stirring with a wooden spoon until the dough comes together. 3. Continue to stir for 2-3 minutes. The dough will be soft and smooth. 4. Pour the dough into a bowl and beat in the eggs one at a time. 5. Form the dough into the desired shapes on parchment paper lined baking sheets. 6. Bake in a pre-heated 375F oven and bake for 7 minutes. 7. Stick the handle of a wooden spoon into the oven door to hold it ajar and bake for another 5 minutes. 8. Rotate the baking sheet from front to back and bake for another 8 minutes or until the eclairs are puffed and golden brown. (With the door ajar.) 9. Let the eclairs cool for a few hours.
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