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

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, eclairs (choux pastry only). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

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.

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

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

You HAVE to try making these yourself! Choux Pastry, & How to Make It: The oblong shells that we'll be baking and filling with pastry cream are made of a pastry called "choux pastry" (pronounced like At this point you have your choux pastry, and now it's time to bake it into shells for our eclairs. Since eclairs are oblong in shape (this. Properly made choux pastry will be light and airy, with crisp exterior and a soft almost custard-like interior.

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 inside will have large air pockets, which makes it easy to fill. The baked profiteroles or eclairs should retain their shape even after being cooled, instead of collapsing. What about profiteroles, cream puffs, and cheesy gougères? Aside from making us drool just thinking about them, the one thing all these pastries have in common is that they're made from pâte à choux — a staple of the French pastry kitchen. Think you can't make them at home?

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