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

Hello everybody, it’s John, welcome to my recipe site. 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 bit tasty. This will be really delicious.

Eclairs (choux pastry only) is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Eclairs (choux pastry only) is something which I’ve loved my entire life.

Voir plus d'idées sur le thème Pate a choux, Choux, Pâtissière. On craque complètement pour ces p'tits choux sucrés moelleux et légers. 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.

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. Get 114 g unsalted butter at room temperature
  3. Take 133 g bread flour
  4. Get 4 large eggs
  5. Get 1/2 tsp salt
  6. Make ready 1 tbsp white sugar
  7. Prepare 1/2 tsp vanilla extracts

Choux Pastry, or pâte à choux, is a light pastry dough that uses only eggs, butter, flour and water. It is used to prepare éclairs, profiteroles, St. Honour cake, croquembouches, gougéres, beignets, among many others. The dough was used by him to prepare a gâteau which he named Pâte à Panterelli.

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

Over a number of years, the dough went through various evolutions, and this. Pâte à Choux is a staple of the French kitchen. 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. Choux is relatively easy to make; the tricky part is knowing how to get the right consistency.

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