Éclairs and Cream Puffs
Ingredients
Éclairs and Cream Puffs
Croustillant for Pâte à choux
  • 100g butter
  • 125g brown sugar
  • 125g all-purpose flour
  • 2g salt
  • as needed red color powder
Instructions
Instructions for Éclairs and Cream Puffs
  1. Combine all ingredients.
  2. Mix well with an immersion blender for 2-3 minutes.
  3. Place in a Cold Process machine and follow the machine instructions.
Instructions for Croustillant for Pâte à choux
  1. In a mixer, cream the butter, brown sugar, salt, and color if desired.
  2. Add the flour and mix until incorporated.
  3. Roll out between two nonstick mats to about 5 mm/⅛ inch.
  4. Store in freezer and cut as needed.