Choux Pastry And Light Blueberry ÉClairs.

• 4 3/16 tablespoons water
• 4 15/16 tablespoons full-fat milk
• 1 pinch salt
• 1 pinch sugar
• 4 1/4 tablespoons butter
• 3/4 cup flour
• 3 eggs

1. Preheat your oven to 480 u0b0F.
2. In a saucepan, boil the water, milk, salt, sugar and butter. Add the flour and mix quickly, the dough will pull away from the sides of the pan and form a ball.
3. Off the heat, add the eggs one by one. To make it a little easier and to get an extra smooth batter, you can do this step in the food processor.
4. Using a piping bag, place the choux on a baking sheet covered with parchment paper. Bake at 480 u0b0F. Immediately turn off the oven and when the choux begin to swell and turn golden, turn the oven on again to 350 u0b0F and finish cooking the pastry for about 10 minutes.
5. Let the choux cool on a wire rack. Garnish them with whipped cream and fresh blueberries.

water, fullfat milk, salt, sugar, butter, flour, eggs

Taken from www.yummly.com/recipe/Choux-Pastry-And-Light-Blueberry-Eclairs_-2044077 (may not work)