Final answer:
The best flour for making eclair paste is all-purpose flour, which provides the right balance of gluten for the dough to rise and form a light, airy shell.
Step-by-step explanation:
The best flour to use for making eclair paste is all-purpose flour. This type of flour provides the right balance of gluten, which is necessary for the paste to rise properly when baked. When making eclair paste, you want a flour that will create a light, airy, and crisp shell, and all-purpose flour is generally considered the best choice for achieving this texture.
The process of making eclair paste involves mixing water, butter, flour, and eggs to create a dough called pâte à choux. The development of gluten is crucial as it helps the dough to expand during baking, forming the characteristic hollow interior of eclairs. However, too much gluten development could make the eclairs tough, which is why all-purpose flour, with its moderate protein content, is ideal for the delicate balance required.