Eclairs (choux pastry only)
Eclairs (choux pastry only)

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, eclairs (choux pastry only). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Place salt, water, sugar and butter in a saucepan and heat over medium heat, stirring occasionally. In a standard French dictionary, you'll find that an éclair is not only a pastry, but also a flash of lightning. Learn how to make Eclairs with choux pastry, pastry cream and chocolate ganache.

Eclairs (choux pastry only) is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Eclairs (choux pastry only) is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook eclairs (choux pastry only) using 7 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Eclairs (choux pastry only):
  1. Make ready 240 ml water
  2. Get 114 g unsalted butter at room temperature
  3. Prepare 133 g bread flour
  4. Make ready 4 large eggs
  5. Take 1/2 tsp salt
  6. Take 1 tbsp white sugar
  7. Get 1/2 tsp vanilla extracts

Recipe with video instructions: An easy way to get an awesome brulee topping on your classic eclairs! They're indulgent and sheer luxury in your mouth. They're indulgent and sheer luxury in your mouth. Éclairs are very easy to make too, don't be put off by the choux pastry. Fancy trying your hand at some patisserie?

Steps to make Eclairs (choux pastry only):
  1. Preheat the oven to 170 degrees Celsius
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Once all the eclairs have been put into the moulds, use a wet spoon to smooth the tops.
  8. 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
  9. Don’t pipe cream inside until they have cooled down. For the fillings please see my eclair fillings recipe on my cookpad

Try our easy patisserie recipes for impressive afternoon teas of millefeuille, eclairs and macaroons. - The only recipe guide you will need to make profiteroles, eclairs, cream puffs and more. Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more. 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.

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