| 1
– In a pot bring melt butter, add water and seasoning including the sugar and bring to
a boil. 2 – Add the flour, start combining energetically using a wire whisk . Keep cooking over the flame using then
a rubber spatula for another minute or two, constantly stirring. 3
– Pour the mix into mixing bowl (Hobart)) and using the paddle attachment, start incorporating
the eggs 2 by 2, waiting each time that they combine well into mix. 4 - Keep repeating the operation until the last eggs . Finish homogenizing
the mix on third speed . 5 –
Fill a pastry bag (with the appropriate tip - size and design)
with the mixture and start piping onto parchment paper on a baking sheet ,the éclair or choux of the desired size.
6 - Break one egg into a glass with a pinch of salt; mix well with
a fork 7 - Using a brush,
lightly glaze each piped item of this egg wash. 8 - Then by using the same fork, mark the top of each item.
9 - Preheat
the oven to 325F 10 -
As soon as you close the oven behind the choux or éclairs, select the oven at 300F and let bake for about 30 min to
45 min VERY IMPORTANT. Do not open the oven until the choux rise and turn into golden color;
Otherwise
they would collapse. | 
