Eclair au cafe

To prepare the pate a choux, combine the Water, 50g Unsalted butter, 5g Granulated sugar, and Salt in a heavy-bottomed saucepan. Bring the mixture to a rolling boil over medium heat.

Remove the saucepan from the heat and immediately add the All-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

Return the saucepan to low heat and continue to cook the pate a choux for 2-3 minutes, stirring constantly, to dry it out. This step is crucial for achieving a crisp eclair shell.