Baking éclairs in a ventilated oven often gets labelled as “impossible” if you want clean shape, smooth shells and consistent volume. The issue is not your oven. It is the approach.
Classic pâte à choux is built for piping and immediate baking. In convection, the surface dries fast, expansion gets restricted, and firmer doughs tend to crack or bake unevenly. The solution is simple and technical: use a more fluid choux paste, mold it, freeze it, then bake low and slow.
The Principle
For ventilated ovens, a more fluid choux paste supports smoother expansion. The paste becomes too soft to pipe clean éclairs, so we do not fight it. We control geometry with silicone molds, then control structure with drying.
- More fluid paste for controlled expansion
- Molding and freezing for sharp geometry
- Low temperature bake for structure and dryness
The Formula
This is the exact pâte à choux formula used in the method we described, including the weight control step before adding eggs.
Pâte à Choux
- 150 g water
- 150 g whole milk
- 150 g unsalted butter
- 12 g sugar
- 8 g fine salt
- 112.5 g strong flour
- 225 g whole eggs
Base weight before eggs: 582.5 g (important)
Total weight including eggs: 807.5 g
Metodo
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.
- 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 a paddle attachment.
- Add eggs gradually.
- Increase speed and mix until the paste cools to approximately 30°C.
- Texture target: fluid, glossy and elastic, more fluid than classic piping consistency.
Molding
This is where the MoldBrothers approach makes the difference. The mold locks the geometry, freezing locks the shape.
- Pipe into the MoldBrothers 8 mL Éclair Mold
- Fill to 95%
- Freeze completely
- Unmold onto a perforated tray
Important: Lightly spray with neutral oil and dust lightly with powdered sugar.
Panificazione
Convection oven
- 130°C for 40 minutes
- Finish at 150°C for 20 minutes
Deck oven
- 150 to 160°C continuous bake for 45-60 minutes
Shells must feel very light and completely dry before removing. Drying creates structure. Structure creates clean results.
Production Notes
- Average fill per cavity: 7 to 8 g
- Yield: approximately 95 mini éclairs
- Use a perforated tray for even drying and consistent airflow
- Keep the oil spray light, it is a thin assist, not a coating
Designed for Precision
If you want consistent mini éclairs in a convection oven, do not force a standard piping recipe into a different system. Mold, freeze, dry. That is the workflow.
Use this method with our Éclair Mold and build repeatable results, batch after batch.