150 g	agua
150 g	leche entera
150 g	unsalted butter
12 g	azúcar
8 g	fine salt
112.5 g	strong flour
225 g	whole eggs

Total yield = 582.5 gr (important!)

1. Prepare the Base

• Heat water, milk, butter, sugar and salt gently until the butter is fully melted.
• Increase to full heat and bring to a boil.
• Remove from heat. Add the flour in one addition and whisk quickly until smooth.
• Return to heat and cook while stirring with a spatula until a smooth dough forms and a thin film appears on the bottom of the pan. This is the drying stage. Do this for around 1-2 minutes.
• Weigh the dough. If evaporation occurred, adjust with water back to 582.5 g before adding eggs.

2. Add the Eggs

• Transfer to a mixer fitted with paddle attachment.
• Add eggs gradually.
• Increase speed and mix until the paste cools to approximately 28-30°C.
• The final texture should be fluid, glossy and elastic (more fluid than classic piping consistency)
• This is essential for smooth expansion in a convection oven.

Molding

• Pipe into our Éclair Mold, fill to 95 percent
• Freeze completely overnight
• Unmold onto a perforated baking mat
• Lightly spray with neutral oil and dust lightly with powdered sugar.

Horneado

• Convection oven:
  • 130°C for 40 minutes
  • Finish at 150°C for 20 minutes
• Deck oven:
  • 150 to 160°C continuous bake (50-60 minutes)

Production Note

• Shells must feel very light and completely dry before removing.
• Average fill per cavity: 7 to 8 g
• Yield: approximately 95 mini éclairs