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Ingredients

Eclair Dough (make 20 22)
150 grams Milk
150 grams Water
160 grams Unsalted Butter (cut to pieces)
160 grams All Purpose Flour
1.5 teaspoon Sugar
0.75 teaspoon Salt
1 teaspoon Vanilla Paste (or Vanilla Extract)
5 each Eggs (large)

Craquelin Dough
⅓ cup Unsalted Butter, softened
100 grams Brown Sugar
100 grams All Purpose Flour

Craquelin Instructions
In a bowl, with a spatula, mix butter and sugar together until combined.
Add flour. Mix until it forms a dough.
Cover and refrigerate for a few hours or overnight.
Work the chilled dough by kneading a few times. Place the dough between two silicone mats. Roll the dough out into a rectangle, 2mm thick. Make the rectangle a little over 12 cm (5 in) wide. The length does not matter.
Remove the top silicone mat. Use a pastry wheel to cut the dough into 2.5 cm (1 in) strips.
Keep frozen until ready to use. You can place frozen craquelin dough directly onto unbaked eclairs.

If at any time, the dough becomes too soft, sticky or starts to break easily, put the dough back in the refrigerator until it firms up.

My eclair template
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