What is the best type of flour to use for making éclair paste?

The best type of flour to use for making éclair paste, known as pâte à choux, is bread flour. The reason for this is due to the higher protein content found in bread flour, which is typically around 12-14%. This higher protein level contributes to greater gluten development, which is essential for achieving the structure and rise needed in éclairs.

When you create pâte à choux, the dough must be able to hold its shape while baking and expand properly. The gluten formed during the mixing process provides the necessary strength to support the steam generated in the dough, ultimately resulting in a light and airy pastry.

While all-purpose flour, which has a moderate protein content, could technically work for éclair paste, bread flour offers the optimal performance for the characteristics desired in this type of pastry. Cake flour, with its lower protein content, would not provide enough structure, leading to a denser product. Similarly, pastry flour, which has a protein content between all-purpose and cake flour, may not create the same structural integrity required for éclairs as effectively as bread flour does.