Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, eclairs (choux pastry only). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
In a standard French dictionary, you'll find that an éclair is not only a pastry, but also a flash of lightning. Eclairs, profiteroles, Paris-Brest, cream puffs… whatever you like to call them and whatever shape, they are my go-to indulgence every time. In case you don't live near Edgecliff or any other fabulous fresh cream eclair vendor in town, here is the recipe and some Choux pastry tips.
Eclairs (choux pastry only) is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Eclairs (choux pastry only) is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook eclairs (choux pastry only) using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Eclairs (choux pastry only):
- Make ready 240 ml water
- Take 114 g unsalted butter at room temperature
- Prepare 133 g bread flour
- Prepare 4 large eggs
- Make ready 1/2 tsp salt
- Prepare 1 tbsp white sugar
- Take 1/2 tsp vanilla extracts
Once the éclairs have cooled, cut down the length of one side of each éclair and pipe in the whipped cream. Melt the chocolate over a double boiler or a bowl suspended. Chocolate-Glazed Eclairs with Vanilla Bean Pastry Cream Filling by Love and Olive Oil. Eclairs and Cream Puffs by Brown Eyed Baker.
Instructions to make Eclairs (choux pastry only):
- Preheat the oven to 170 degrees Celsius
- Place salt, water, sugar and butter in a saucepan and heat over medium heat, stirring occasionally. When the water is begins to boil (butter should be melted at this point), add all the flour (do this with the saucepan off the stove) and vigorously mix the flour in, so that it absorbs all of the water (use a wooden spoon or spatula to do this). When the flour has absorbed the water and it's forming a dough, put the pan back on the stove.
- Cook the dough for 1 – 3 minutes while you mix and move it around in the pan until you get a dough that pulls away from the sides of the pan, forms a film or oil droplets on the bottom of the pan, and when you stick a spoon in the dough, it stays upright.
- Transfer the dough to a bowl, and let it cool down slightly for a few minutes. Add the vanilla extract and then with a hand whisk, mix the dough while adding the eggs mix a little at a time, mixing it really well after each addition. Make sure the eggs are lightly beaten so that you can stop adding eggs immediately, when you reach the right consistency (i.e. a glossy dough with pipeable consistency.
- To check that the dough is the right consistency dip the hand whisk into the mix. If it come out with a firm v shape bottom, it is ready.
- Get a bowl of water and two teaspoons and put the teaspoons in the water. Get the pre-floured eclair tins or the baking tray with parchment you are using and with the wet spoons take some of the mixture and spoon it on the trays. Don’t worry if you don’t have eclair tins you can do this with a normal baking tray.
- Once all the eclairs have been put into the moulds, use a wet spoon to smooth the tops.
- Bake the choux in the preheated oven for 30-40 minutes. Do not open the oven until it has been AT LEAST 25 minutes. Once the eclairs are golden, remove from the oven and use a butter knife to make small incisions on the side of the eclairs where you will pipe the cream. Then leave them to cool on a cooling rack
- Don’t pipe cream inside until they have cooled down. For the fillings please see my eclair fillings recipe on my cookpad
Je voulais une pâtisserie à la fois gourmande et facile à réaliser. Most people associate choux with pastries like eclairs, profiteroles, and beignets. But choux's versatility makes it useful for savory preparations like gougeres and even French gnocchi. Choux is relatively easy to make; the tricky part is knowing how to get the right consistency. Classic eclairs, called eclairs au chocolat or chocolate eclairs, are made with French choux pastry.
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