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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, eclairs (choux pastry only). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Put the milk, water, salt, sugar and butter into a medium-sized saucepan over a. Pâte à Choux is a staple of the French kitchen. Most people associate choux with pastries like eclairs, profiteroles, and beignets.

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

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

The chocolate topping can freeze together unless the eclairs are frozen separately before packaging. This homemade chocolate eclair recipe is easy to make using a basic choux pastry from scratch. Choux pastry is used in a number of desserts like eclairs, cream puffs, etc. Eclairs are an elegant and tasty treat, and once you make them your friends and family will think you are a master baker, little do they know how easy they are to make.

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

Or you can simply eye ball it too. 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. Learn how to make Perfect Choux Pastry (Or Pate a Choux!) - The only recipe guide you will ever need to make choux pastry, with perfect results every time. Plus a troubleshooting guide for your choux pastry recipe.

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