For 750 gr. finished product (I got 22 eclairs and 20 profiteroles
Water - 125 ml
Salt (less than a teaspoon)
Butter - 110 g
Wheat flour - 140 g
Chicken egg - 5 pcs
Water - 125 ml
Milk (fat content 3.5% (or 3.7%)) - 125 ml
Salt (less than a teaspoon)
Sugar (less than a teaspoon)
Butter - 110 g
Wheat flour - 140 g
Chicken egg - 5 pcs
These are the products you will need:
TIP FROM THE CHEF: “choux pastry is made only on the basis of equal amounts of water and milk. If you only use water, the dough will be hard.” 
1. Mix milk, water, salt and sugar in a saucepan (preferably with a thick bottom. I have a Zepter saucepan, so you can beat it with a mixer without any problems), add butter, bring to a boil. 
2. As soon as the water boils, add all the flour IMMEDIATELY (it is better to sift it first, because then it is saturated with oxygen and the baking will be more airy). Beat well until the dough becomes soft. 
3. Beat for another 2-3 minutes until the dough pulls away from the walls of the pan. We do all this while the pan is on the stove. Form a big ball. 
4. Remove the pan from the heat and transfer the dough into a deep bowl. In the photo I have a separate bowl, although it looks the same as the pan (THIS IS A VERY IMPORTANT POINT, because you need to add eggs one at a time for a uniform and light structure of the dough). And we begin to add eggs one at a time, beating until the egg is completely mixed with the dough. The finished dough should look like this, i.e. the consistency is thick enough that it does not drip from the whisk, but falls slowly. After this, you can fill the pastry syringe and proceed directly to baking. 
5. ADVICE FROM THE CHEF: “It’s best to freeze the preparations. Form either eclairs (approximately 8-9 cm long) or profiteroles (4-5 cm), place them on parchment at a distance of 2-3 cm from each other and put them in the freezer. I usually do this because I usually make the dough and cream in the evening and bake the next day. It’s convenient to do this because you need to fill the eclairs immediately before serving, otherwise they will become soggy. And fiddling around with preparing dough (even a simple one) is not always convenient. Of course, I take the dough out 20 minutes before baking and just leave it in the refrigerator.
Preheat the oven to 180 degrees (for those with gas - 4), lay out our preparations (or if someone is baking right away - with a pastry syringe of the shape you need on a baking sheet covered with parchment. The chef advises sprinkling eclairs or profiteroles for a sweet filling with crushed almonds and sugar. I don’t always make it, but it turns out delicious. 
Here are the profiteroles: 
Note: I make profiteroles with different fillings. This time, on a whim, there were walnuts, a lot of garlic, Astoria sauce “Onions with sour cream,” paprika, ground red and black pepper, and finely grated cheese. And the second filling was with the same sauce, eggs, processed cheese + leftover cheese, garlic and finely chopped chicken salami.
Choux pastry for eclairs and profiteroles ingredients 6. Place in the oven and bake for 7-8 minutes (the eclairs should increase in volume and rise, but remain the same in color). Then open the door and continue baking for another 15 minutes until golden brown. After that, I turn off the oven (I have an electric one) and leave them there to cool.
7. Here. Actually, that's all. For the filling I use French buttercream. The recipe can be found below. I cut the profiteroles lengthwise and fill them with cream using a culinary syringe. I make the glaze according to AlexEustace’s recipe (the recipe is also below) I liked it (there are no photos of the finished eclairs, however, I still don’t have time to take a photo, they are eaten instantly))
Bon Appetit everyone!
1) The oven should be opened, no wider than a matchbox. If you open it wide, nothing will save you, they will fall. And you can’t slam the oven door, and generally don’t shake the tiles and the surrounding area.
2) For those who don’t know: stir with a mixer or with a spoon in one direction only, do not add the next egg until the dough has “eaten” the previous one. Then you can immediately determine by consistency whether you need to add more eggs. As I already wrote, I once needed 6 eggs and 1 yolk to bring the dough to the desired state.
3) Problem with removing baked goods from paper. “It sticks to death. I tried both coated paper and dry paper, the result was the same” - when the eclairs are frozen, they themselves are easily removed from the cling film on which I usually place them before freezing. But in general, as for any baking: I was once taught a long time ago to sprinkle even parchment paper with flour (or semolina). Of course, semolina is not applicable to eclairs (I often use it for biscuits). But there have never been any problems with flour.
4) There was a comment when the eclairs cracked when baked (without freezing). Honestly, I don’t know if freezing was the key factor, but the last time I made profiteroles (those are the photos I post), my dough also cracked. I didn't have time to freeze. I had to bake right away. Another tip: either freeze well or bake right away. I decided to put it in the freezer for at least 20 minutes to “freeze”. As a result, I had to scrape the profiteroles off the film.
5) The flour must be toasted well. This is exactly the “choux” dough. It should look like a smooth, shiny ball. First, when I add flour, I stir with a mixer, then, when the mass already looks like dough, I start working with a wooden spatula (stirring in one direction).
6) If someone sees that the eclairs are not completely baked inside, then you can simply turn off the oven and leave them to stand there. In principle, I always leave mine in the oven to cool. The temperature decreases gradually.
7) In conventional ovens, as a rule, there is no fan. I have it. The instructions describe it as “convection mode”. So, through trial and error, I realized that neither eclairs, nor biscuits, nor yeast dough can be prepared in this mode. It just won't rise. Maybe my hands grow from the wrong place, but I’ve never been able to bake well using convection.
Consistency of the dough before freezing: the dough should have the structure of mashed potatoes, that is, the dough should not leak out of the syringe, but should hold its shape. In order for the dough to have this consistency, it is not necessary to add 5 eggs, less is possible. 
Eclairs after 8 minutes in the oven 
This is what profiteroles look like after 8 minutes in the oven (closed) 
Profiteroles are small custard cakes. They can be made with different fillings (both sweet and savory). Today I made profiteroles with fish salad. It turned out to be a satisfying snack.
I always make the dough for eclairs with water, but the dough for profiteroles is made with milk. It seems to me that with milk they turn out softer and more tender.
Prepare ingredients for choux pastry for profiteroles.
Pour the milk into a saucepan and cut the butter into pieces, add a pinch of salt.
Place on the stove and wait until the oil is completely dissolved.
Pour in the flour and mix immediately with a spatula. Until a homogeneous ball is formed.
Remove the pan from the stove.
Transfer the dough to a bowl and let cool.
Break one egg and beat.
Continuing to beat, add the second egg.
Beat the dough to a homogeneous smooth consistency.
Transfer the dough into a bag with a nozzle.
Place the choux pastry for profiteroles on a baking sheet with a mat or baking paper.
Bake profiteroles at 180 degrees for 30 minutes. Do not open the oven door early.
While the profiteroles are cooling, prepare the salad filling.
Finely chop the fish. Peel the egg and potatoes.
Add grated egg to the fish.
And grated potatoes.
Add cheese and spices. Mix.
Divide the profiteroles in half. Place a spoonful of filling on one half and cover with the other half.
Do this with all profiteroles.
Bon appetit.
Small buns/cakes made from choux pastry. This popular dish of French cuisine is most often prepared with a filling, which can be whipped cream, ice cream, any dessert creams, or various unsweetened options - meat pates, various salads, etc.
Today we offer to prepare delicious profiteroles with custard. This dessert is reminiscent of everyone’s favorites, but differs in its small size and round shape.
Ingredients: 
In the choux pastry for profiteroles:
- butter - 100 g;
- salt - a pinch;
- flour - 150 g;
- eggs - 3-4 pcs.;
- drinking water - 250 ml.
In cream for profiteroles:
- milk - 0.5 l;
- butter - 200 g;
- sugar - 170 g;
- vanilla sugar - 10 g (1 sachet);
- eggs - 2 pcs;
- flour - 3 tbsp. spoons.
How to make choux pastry for profiteroles
The recipe for choux pastry for profiteroles should begin by preparing all the necessary ingredients. The preparation steps need to be completed very quickly, so everything you need should be at hand right away.
- First of all, put pieces of butter in a thick-bottomed pan, fill it with drinking water and add a pinch of salt.
- Place the container over moderate heat. As soon as all the pieces of butter have melted and the liquid begins to boil, remove the pan from the heat.
- Immediately pour the entire portion of sifted flour into the hot butter mixture at once, vigorously stirring the dough with a wooden spatula and bringing it to a homogeneous plastic texture. You can’t waste a minute in this process: the flour must dissolve in the hot liquid, not in the warm liquid!
- Next, place the pan on minimal heat and continuously stir the dough for 1-2 minutes, and then, after removing from the stove, cool to room temperature.
- Add the eggs one at a time into the cooled dough. After each broken egg, thoroughly knead the mixture until smooth. It is important to obtain the dough for profiteroles of the correct consistency: if the mixture is too thick, the buns may not rise during baking, and a composition that is too liquid will not hold its shape. Therefore, you need to add eggs gradually (you may need a little more or less of them than indicated in the recipe), we are guided by the state of the dough.
- To check readiness, you can scoop out a portion of the dough with a spoon. If it slowly slides down in a thick, heavy ribbon, the eggs are enough!
- Using a cooking bag, place the future buns on a baking sheet lined with parchment (on average, 2 teaspoons of dough are used for one cake). Do not forget to maintain a distance between the pieces, because during baking the products will increase in size.
- We send the profiteroles to the oven at a temperature of 220-230 degrees. After 20-25 minutes (when the cakes “puff up” and brown), lower the temperature to 160-170 degrees, continuing to bake for another 10 minutes so that the products “dry” thoroughly inside.
How to make custard for profiteroles
- While the custard buns are being prepared, you can make the cream. In a deep container, mix the entire portion of flour and half the sugar, add the eggs. Beat the formed mass until smooth and light foam appears.
- Bring the milk, the remaining granulated sugar and vanilla sugar to a boil. Pour approximately 1/3 of the hot milk mass into the previously beaten eggs. Stir vigorously, then pour it back into the pan with the remaining milk and return it to the stove.
- Stirring constantly, keep the cream for profiteroles on low heat until thickened. Cool until warm, add softened butter and whisk until smooth.
- Make a small cut in each finished bun. Using a teaspoon, fill the products with custard.
- Place the profiteroles with custard in a heap on a large flat dish. As a decoration, you can sprinkle the cakes with chocolate syrup or coat them with glaze made from chocolate melted in a water bath.
Profiteroles with custard are ready! This delicious French dessert goes perfectly with tea, coffee or other drinks. Bon appetit!
Many housewives often confuse the names of various choux pastries, especially when choosing a recipe for choux pastry for eclairs or profiteroles in a cookbook. To make it easier to find this information, you need to decide on the name of the cake. It is clear that this is an oblong pie with cream. And you will definitely remember profiteroles and want to cook them - this is also a dish of French cuisine; The custard product has a small round shape, and the size is no more than 3 - 4 centimeters. Miniature profiteroles are prepared not only as a dessert, with a sweet filling, but also as an appetizer with various savory fillings. But surprisingly, according to the recipe, the choux pastry for eclairs and profiteroles cannot be distinguished by the photo and the set of ingredients, because it is used to prepare both flour products.
Ingredients for choux pastry for eclairs and profiteroles:
- Eggs (large size) - 3 - 4 pcs.;
- Butter (82% fat) - 100 g;
- Table water - 1 tbsp. (250 ml);
- Table salt - 1/2 tsp;
- Premium flour - 1.25 tbsp. (250 g).
How to prepare choux pastry for profiteroles and eclairs:
1. For the quantities of ingredients listed above, take a regular, small saucepan. It is advisable to choose non-enamel dishes. It will even be better if the coating in the pan is ceramic or granite. But just iron utensils without any coatings will do. Pour water into it, add salt and boil. When you see that the salt has dissolved, add butter and boil in the same way. 
2. When the mixture of salt, water and butter has boiled, do not rush and remove the pan from the heat. It just needs to be reduced to a minimum. Add flour through a sieve into the pan and quickly stir the dough to avoid the formation of lumps.
Advice:
The dough for profiteroles or eclairs that is brewed in a pan will initially be very dense and if you take an iron spoon, you can bend or break it. For this process, it is better to choose a thick wooden or silicone spoon. Well, as a last resort, a wooden spatula. 
3. After about 3 minutes of kneading the dough, it will acquire a beautiful elastic consistency. Take note that if you did everything correctly and consistently, the dishes will remain almost clean. Remove the dough from the stove and cool to 40 degrees. This is approximately the temperature of the human body.
You can add one egg at a time to the warm dough and mix. 
Advice:
you need to monitor the consistency of the dough. Under no circumstances will it be liquid. This directly depends on the eggs you add. Homemade ones are more dense, and vice versa - store-bought ones are more “liquid”. So just watch the consistency after adding each egg. The dough should be like a good, thick tomato paste, that is, it will be soft, homogeneous, elastic and hold its shape well on the baking sheet. The “correct” choux pastry for eclairs and profiteroles will be easily squeezed out of a pastry bag and will not spread on the baking sheet.
1st egg: 
4. 2nd egg. Mix for a minute or two each time until the egg is incorporated into the dough. 
5. 3rd egg. Now you need to carefully monitor the consistency. If the mass is soft and easily mixed with a spoon, then everything is ready. 
4. Add the 4th egg as needed. As a last resort, if they are small, you may need a fifth one. 
5. As you can see, everything is extremely clear and simple. 
The prepared dough is easy to work with. 
In any case, a pastry bag or syringe will come in handy. 
If you prepared choux pastry for eclairs and profiteroles for dessert, then you definitely need to know with milk. This is the most classic recipe ever. Well, the form of a cake or snack. If you were planning to bake eclairs, then squeeze out sausages 10 centimeters long from a pastry bag. If you were supposed to prepare profiteroles, then squeeze out “drops” measuring 3 - 4 centimeters. Well, such pastries are baked for about 30 minutes. The oven temperature will be 200 degrees.