Universal dough for homemade eclairs and profiteroles: perfectly baked and does not crumble

If you make eclairs or profiteroles at home, you can be sure of the freshness and quality of the ingredients. All you need to do is make the right dough that won't crumble and is baked quickly.

The idea of preparing a universal dough for eclairs and profiteroles was published on the Instagram page of food blogger Anna Fil (_fil.anna_). You can choose any cream for the filling.

Ingredients:

• milk - 250 ml
• butter - 100 g

• salt, sugar - a pinch
• flour - 160 g
• eggs - 4 pcs

Method of preparation:

1. Add milk, butter, sugar and salt to a heavy-bottomed saucepan/pan.

2. Put on the stove and heat, stirring, until the mass begins to boil.

3. Reduce the fire to a minimum.

4. Add the flour.

5. Mix everything quickly and thoroughly.

6. Keep on the stove for another 3 minutes, stirring.

7. Remove from the stove.

8. Transfer the mixture to a bowl and chill for 10 minutes.

9. Then add the eggs (beaten a little with a fork).

10. Add eggs gradually, in parts, and beat with a mixer each time.

11. Place the mass in a pastry bag and drop off: strips of +- 12 cm for eclairs, and balls for profiteroles.

12. Be sure to keep the distance - during baking, the products increase in size.

13. Bake in a preheated oven to 190 degrees for 20 minutes.

14. Open and close the oven for just a second to let the steam escape.

15. Then reduce the temperature to 170 degrees and dry for another 15 minutes.

16. After baking, cool the products completely.