Choux & Eclair

French pastry at its best! - Jello Paste


Group Weight / Volume
Jello Paste 1.000 gr
Eggs 1.000 gr
Water (tap water, moderately warm) 1.000 gr


Start with slightly mixing the water with the Jello Paste at medium speed with the use of the mixer’s flat beater. While mixing, gradually add the eggs and continue mixing at medium speed for 2 minutes. When you have finished mixing, the mixture should be homogeneous.

With a use of a piping bag and a round nozzle, pipe 1 cm (height) shapes onto a slightly greased baking tray or you can alternately use some baking paper.

Bake at 220ºC for ±20-25 minutes, preferably in a deck oven, making sure that the steam is released while baking.

Allow them to cool before serving or storing. If you are not going to use them straight away it would be better to store them in room temperature for a few days or place them in the freezer for as long as you like.

Choux & Eclair


Jello Paste

Mix in paste form, for the preparation of choux and éclairs.