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Craft perfect pâte à choux with this recipe for airy, golden eclairs. This method ensures a crisp exterior and hollow interior by boiling milk, water, and butter, then combining with flour and eggs, followed by precise baking for a light and versatile pastry base.

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2HRS 10MINS
Total Time
Ingredients
Servings
6
us / metric
Pâte à Choux

2/3 cup
Milk

2/3 cup
Water

1/2 tsp
Salt

1/2 tsp
Granulated Sugar

4.5 oz
Butter, cubed

1 1/2 cups
Cake Flour, sifted

1 1/3 cups
Cold Eggs