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Benjamin Delwiche on Instagram: "Adding the right amount of egg for the perfect eclair Pate a Choux: 3.5 oz (100g) water 3.5 oz (100g) milk 3.5 oz (100g) butter 1 tsp salt 3/4 c (100g) AP flour 4 eggs 1. Bring milk, water, butter, and salt to a boil. 2. Turn off the heat and add flour all at once. Stir until the dough comes together. 3. Put the dough back on low heat, stirring constantly just until a film forms on the bottom of the pot. 4. Transfer to another bowl and let cool for at least two m

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