u/Intelligent-Cash2633

250g milk , 110g butter , 140g flour

i mix the dough until it reach the just fall off the spatula

freeze them for 30min until oven is pre heated reaching 200 deg

cooked pastry choux at 200 for 35 min , starting to brown uniformly , lower temp to 180deg choux deflated still cooking in oven , last 20min increase temp to 200 deg untill reach colour a bit too brown but dont taste burn. the ecalir deflated but the choux bun dont. eclair bottom dont crispy.

i cooled them into oven door slighly opened . eclair deflated when i checked them back.

if i cook them longer it will be too dark