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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, eclairs (choux pastry only). One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Eclairs (choux pastry only) is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Eclairs (choux pastry only) is something that I’ve loved my whole life.

Making choux pastry can be a challenge for a lot of bakers but this easy choux pastry recipe will give you perfect choux buns, cream puffs and eclairs every. Make perfect light and puffed up choux pastry for eclairs or profiteroles. 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.

To get started with this particular recipe, we have to prepare a few components. You can have 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. Take 114 g unsalted butter at room temperature
  3. Get 133 g bread flour
  4. Get 4 large eggs
  5. Get 1/2 tsp salt
  6. Take 1 tbsp white sugar
  7. Make ready 1/2 tsp vanilla extracts

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. Choux Patisserie creates extraordinary eclairs for any occasion. Bonjour, we're Choux Patisserie and we make These are the best homemade Chocolate Eclairs. Light and airy Pâte à Choux filled with pastry chocolate cream filling.

Instructions 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

Bonjour, we're Choux Patisserie and we make These are the best homemade Chocolate Eclairs. Light and airy Pâte à Choux filled with pastry chocolate cream filling. Chocolate Éclair is one of the best French dessert which can be made at home. And I have to admit that choux is one of my favorites. They are just so cute, aren't they?

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