Eclairs using Velesco Eclair Mat


Pâte à Choux / Choux Pastry

1/2 cup (125g) milk
1/2 cup (125g) water
8.3 Tbsp (125g) butter, cubed
1 Tbsp (15g) trimoline or honey or 2 tsp (5g) sugar
2 tsp (5g) salt
1.15 cups (150g) all-purpose flour
5 ea. (250g) eggs, beaten.
Powdered sugar for dusting.

Yields ≈16 Large Eclair / ≈48 petit fours

The use of a scale is highly recommended. Scale eggs to make sure it does not go over or under 8.3 ounces (250 grams) and break them down using an immersion blender or a whisk; set aside. Bring to a boil, water, milk, butter, trimoline and salt. Remove from the heat, stir in flour until fully incorporated.

Turn the flame back on stirring dough swiftly on high heat for about 3 to 4 min or until it forms a ball and film on the bottom of the saucepan. This initial cooking causes the starch in the flour to gelatinize, which will help the pastry hold onto steam and puff up.

At this juncture, pipped eclairs can be placed in the freezer to harden and stored in freezer bags for weeks.

Eclairs can be thrown in the oven frozen; no need to thaw prior baking. Dust out eclairs with powdered sugar before baking.


Preheat oven to 375ºF (190ºC).
If using conventional oven: Bake large eclairs for 40 min / petit fours for 30 min + 5 min.
If using convection oven: Bake large eclairs for 35 min / petit fours for 25 min + 5 min.

Bake one tray at the time. Never open the oven during that time or it will deflate. After 40 min (30 min for small), leave door ajar and turn oven off – let remaining steam to escape for 5 min. Leave eclairs on tray to cool. Reheat oven accordingly if baking another batch. Baked eclairs can be stored in the freezer for a month.

Recipe has been graciously provided by Bruno Albouze! Visit his website Brunoskitchen to find 100s of amazing recipies with instructional videos made by true pro patisserie chef.

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