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

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, eclairs (choux pastry only). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

In a standard French dictionary, you'll find that an éclair is not only a pastry, but also a flash of lightning. 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. Eclairs, profiteroles, Paris-Brest, cream puffs… whatever you like to call them and whatever shape, they are my go-to indulgence every time.

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

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

See more ideas about Eclairs, Pastry, Choux pastry. Karim Bourgi on Instagram: "Chouchou framboise pistache: Pâte à choux- craquelin pistache- crémeux framboise- confit de framboise fleur d'oranger- streuzel pistache 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. Ruby's choux day: chocolate eclairs with berries, and dairy-free, caramelised apple choux doughnuts.

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

This week it's the turn of crisp, decadent choux pastry, with these recipes for chocolate eclairs spiked with bright, sharp berries, and bonfire-night ready. 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? You make small amount of dough, then it puffs up in the oven.

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