Delicious Éclairs with Cream Cheese Filling

For the choux pastry, take the eggs out of the refrigerator in advance to bring them to room temperature. Measure 200 grams of eggs (about 4 large eggs) into a large measuring cup or bowl. Whisk until the yolks and whites are combined.

In a saucepan with a thick bottom, combine 110 milliliters of water, 110 milliliters of milk, 8 grams of sugar, 2 grams of salt, and 90 grams of unsalted butter. Place over medium heat and bring to a boil to dissolve the butter completely. Remove from heat and quickly stir in the 130 grams of sifted all-purpose flour until the mixture is smooth.

Return the saucepan to medium heat and continue to cook the mixture, stirring with a silicone spatula for about 2-3 minutes. Cook until the dough is glossy and a film forms on the bottom of the saucepan.

Remove the dough from the heat and transfer it to a large bowl. Allow it to cool down to 60 degrees Celsius (140 degrees Fahrenheit). If you don’t have a thermometer, use your fingers to touch the dough; it should feel warm but not burning.

Gradually add the eggs in 4-5 portions, mixing continuously. You can use a stand mixer with a paddle attachment, a hand mixer, or a silicone spatula at medium speed. Add the next portion of eggs only after the previous one has been fully incorporated. Each time, check the consistency; the dough should be smooth and fall from the spatula in a triangle shape.

Once the dough is ready, divide it into two portions. Place 1/4 of the dough into a piping bag without a nozzle and the remaining 3/4 into a bag fitted with a French star nozzle.