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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, eclairs (choux pastry only). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Eclairs (choux pastry only) is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Eclairs (choux pastry only) is something that I’ve loved my whole life. They’re nice and they look wonderful.

Éclairs are traditional French pastries consisting of long tubes of pâte à choux, filled with pastry cream and coated in a thin layer of icing. We've kept our recipe classic, filling the light pastries with a rich vanilla bean-flecked filling and a chocolate glaze. Coffee Cream Eclairs and the Only Choux Pastry Recipe You'll Ever Need. Eclairs, profiteroles, Paris-Brest, cream puffs… whatever you like to call them and whatever shape, they are my go-to indulgence every time.

To begin with this recipe, we have to first prepare a few ingredients. 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):
  1. Prepare 240 ml water
  2. Get 114 g unsalted butter at room temperature
  3. Make ready 133 g bread flour
  4. Get 4 large eggs
  5. Get 1/2 tsp salt
  6. Take 1 tbsp white sugar
  7. Prepare 1/2 tsp vanilla extracts

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. The same easy choux pastry batter makes the light and airy confections we know as cream puffs, and chocolate éclairs. Cream puffs, round and fat, are filled with whipped cream and dusted with a blizzard of confectioners' sugar.

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

The same easy choux pastry batter makes the light and airy confections we know as cream puffs, and chocolate éclairs. Cream puffs, round and fat, are filled with whipped cream and dusted with a blizzard of confectioners' sugar. Cool completely on a wire rack. Desserts made with choux pastry range from the chocolate-covered éclairs you can find sold at cafés and patisseries in Singapore to magnificent croquembouches, a popular French dessert. There's also savoury ones like gougères—bite-sized cheese puffs that are perfect for snacking.

So that’s going to wrap this up for this special food eclairs (choux pastry only) recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!