ÉCLAIRS WITH RUBY
CHOUX PASTRY Ingredients
• 327g milk • 327g water • 327g 82% butter • 13g salt • 13g sugar Boil together. • 340g T55 flour
Add and dry out. Transfer to mixing bowl. Mix slowly until below 60°C. • 654g eggs
Add. Pipe and bake at 180°C for 30 minutes.