Bring everything to a boil and boil for 2-3 seconds. Remove the saucepan from the heat and add the flour to the hot liquid all at once. Gently fold in the flour at first, then stir vigorously until the batter is set.
Return the pot to the stove. Heat the dough vigorously for 30-60 seconds, stirring constantly, until it pulls away from the side of the pot and no longer sticks to the wooden spoon. Let the batter cool slightly and transfer to a mixing bowl or mix briefly in a food processor to cool slightly.
Beat the eggs and gradually mix two-thirds of them into the batter until it is very shiny. Pick up some of the batter with a wooden spoon. If it sticks to the spoon in long peaks and takes a few seconds to come away, it is ready. If it doesn’t stick to the spoon or doesn’t come off at all, mix in the remaining egg. For the eclairs to have a nice regular shape, the batter can be a bit firmer.
Pour the choux pastry into a piping bag with a smooth nozzle (Ø 20 mm) and hold it over the baking tray at an angle of 45°. Press the dough out with even pressure so that the eclairs become regular and look pretty. Make sure that the dough pressed out corresponds to the diameter of the spout
Preparation Tip:
How to make choux pastry step by step, also shows this simple video tutorial.
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