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.
