Pichet Ong Eclairs

Made Pichet Ong’s eclairs, they taste fantastic and have a lovely crisp crust texture. The temperature though blackens it without drying it out. They turned out more evenly with no ripping.

Water 150
Milk 120
Butter 113
Salt 1/2t
Condensed milk 2T (70g?)

Flour 125

Eggs 4
Yolk 1

Supposed to cook roux 4-5 mins. I cooked for about 8 mins, still pretty wet. Used about 3.5 eggs, yolk not used.

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