Eclairs Food

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ECLAIRS



Eclairs image

Making this classic French pastry at home is easier than you think.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 30

Number Of Ingredients 7

Pastry Cream for Eclairs
Pate a Choux
Vegetable oil, for plastic wrap
1/2 cup heavy cream
4 ounces semisweet chocolate, finely chopped
1/4 cup light corn syrup
1/2 cup sugar

Steps:

  • Preheat oven to 425 degrees with a rack in the center. Line two unrimmed baking sheets with parchment paper or Silpats (French nonstick baking mats).
  • Fill a pastry bag fitted with a 1/2-inch (Ateco No. 806) tip with pate a choux batter; pipe out oblong shapes, about 3 1/2 inches long and 1 inch wide, onto prepared baking sheets at 2-inch intervals. Gently run a fork dipped in water along each top, making straight lines to ensure even rising.
  • Cover one baking sheet with lightly oiled plastic wrap, and place in refrigerator. Transfer the second sheet to the oven. Bake 10 minutes; reduce oven temperature to 350 degrees. Bake until golden brown, 25 to 30 minutes more. Turn off oven; prop door open slightly to let steam escape. Allow eclairs to dry in oven about 15 minutes, or until the center is damp but no wet dough remain (test by cutting into the center of one). Transfer to a wire rack to cool slightly. Raise heat back to 425 degrees and repeat process with remaining batch. If serving immediately, fill eclairs while still warm so they can take more cream; if filling at a later time, insert a skewer into one end, and move it around to expand opening for cream; set aside.
  • In a medium bowl, stir pastry cream to soften. Fill a pastry bag fitted with a coupler and filling tip (Ateco No. 230) with pastry cream. Insert tip into one end of each eclair; fill. Serve, or glaze as follows.
  • To make the glaze, combine 1/4 cup water, corn syrup, and s ugar in a small saucepan. Stir over medium-high heat until sugar is dissolved. Bring mixture to a boil, washing sides of pan with a wet pastry brush to prevent crystals from forming. Once at a boil, remove from heat; add chocolate. Let stand 2 minutes; stir gently until smooth. Transfer glaze to a shallow bowl. Dip top of each eclair into glaze; let excess drip off before turning over. Transfer to a wire rack to allow glaze to set. Serve.

HOMEMADE CHOCOLATE ECLAIRS



Homemade Chocolate Eclairs image

When you talk about eclairs, homemade is always a better option. Bakery-bought eclairs mostly have soggy and mushy crusts, because bakers freeze their choux pastries for days. Therefore you're better off baking and filling them fresh at home.

Provided by Zainab Pervaiz

Categories     World Cuisine Recipes     European     French

Time 1h50m

Yield 12

Number Of Ingredients 11

¾ cup water
1 ½ tablespoons water
8 ½ tablespoons butter
1 pinch salt
1 cup all-purpose flour
5 eggs
5 ⅓ ounces semisweet chocolate, chopped
¼ cup butter
1 ½ cups heavy whipping cream
2 cups confectioners' sugar
2 drops vanilla extract, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet.
  • Heat 3/4 cup plus 1 1/2 tablespoons water, 8 1/2 tablespoons butter, and salt in a saucepan over medium heat. Bring to a boil; turn off the heat and sift in flour. Beat vigorously with a wooden spoon until mixture is well combined and leaves the sides of the pan.
  • Cool the mixture to room temperature, about 10 minutes. Crack in eggs, 1 at a time, stirring gradually into a smooth dough. Lift the spoon to check the consistency; dough should slide gradually back into the bowl.
  • Fit a piping bag with a coupler and 3/4-inch round nozzle. Drop piping bag, nozzle-down, into a tall glass and fold edges down around the glass. Spoon dough into the bag. Gather edges and twist together.
  • Pipe dough into 5-inch-long logs onto the prepared baking sheet. Press logs down with wet fingers if any peaks form.
  • Bake in the preheated oven until golden and firm, 30 to 35 minutes. Let eclairs cool on a wire rack while preparing the topping and filling.
  • Place chocolate and 1/4 cup butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
  • Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add confectioners' sugar and vanilla extract gradually, continuing to beat until stiff peaks form. Fill a clean piping bag with the whipped cream.
  • Use a paring knife to cut an X in either end of each eclair. Pipe a portion of the whipped cream into one end of each eclair until it starts to ooze out the other side. Dip the top halves in melted chocolate-butter mixture. Refrigerate eclairs until filling hardens, about 30 minutes.

Nutrition Facts : Calories 416.7 calories, Carbohydrate 36.9 g, Cholesterol 140.8 mg, Fat 28.9 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 17.3 g, Sodium 136 mg, Sugar 26.9 g

PAUL'S CHOCOLATE éCLAIRS



Paul's chocolate éclairs image

Take on the éclair as your next Bake Off challenge. Paul Hollywood's easy recipe ensures crisp, light choux pastry every time.

Provided by Paul Hollywood

Categories     Cakes and baking

Yield Makes 12

Number Of Ingredients 8

65g/2½oz plain flour, sifted
pinch salt
50g/2oz unsalted butter, diced, plus extra for greasing
2 free-range eggs, beaten
200ml/7fl oz whipping cream
5 tsp icing sugar, sifted
1 tsp vanilla extract
100g/3½oz milk chocolate, chopped

Steps:

  • Preheat the oven to 200C/400F/Gas 6. Generously grease a baking tray with butter.
  • Sift the flour onto a sheet of greaseproof paper.
  • Put 120ml/4fl oz water into a medium-sized pan with the salt and butter and heat gently until the butter has completely melted - don't let the water boil and begin to evaporate. Quickly bring the mixture to the boil and tip in all the flour in one go. Remove the pan from the heat and beat furiously with a wooden spoon - don't worry, the mixture will look messy at first but will soon come together to make a smooth heavy dough.
  • Put the pan back on a low heat and beat the dough for about a minute to slightly cook the dough - it should come away from the sides of the pan to make a smooth, glossy ball. Tip the dough into a large mixing bowl and leave to cool until tepid.
  • Beat the eggs in a bowl until combined, then gradually beat them into the dough with an electric whisk or mixer, or a wooden spoon, beating well after each addition. (You may not need all the egg.) The dough should be very shiny and paste-like, and fall from a spoon when lightly shaken.
  • Spoon the pastry into a piping bag fitted with a 1.25cm/½in plain nozzle and pipe 12 x 10cm/4in lengths onto the greased baking tray.
  • Sprinkle the tray, not the pastry, with a few drops of water, and bake in the oven for 15 minutes. Then, without opening the door, reduce the oven temperature to 170C/325F/Gas 3 and bake for 10 minutes, or until golden-brown and crisp.
  • Remove the tray from the oven and carefully make a small hole in the side of each éclair to allow steam to escape. Return to the oven and bake for a further five minutes, or until the pastry is completely crisp. Remove from the oven and transfer to a wire rack to cool.
  • For the filling, whip the cream with the sugar and vanilla extract in a bowl until just stiff.
  • Once the éclairs have cooled, cut down the length of one side of each éclair and pipe in the whipped cream.
  • Melt the chocolate over a double boiler or a bowl suspended over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and allow it to cool slightly. Dip the tops of the éclairs in the chocolate and let the chocolate set before serving.

CHOCOLATE ECLAIRS



Chocolate Eclairs image

With creamy filling and fudgy frosting, this chocolate eclair recipe is extra special. -Jessica Campbell, Viola, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 9 servings.

Number Of Ingredients 16

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs, room temperature
FILLING:
2-1/2 cups cold whole milk
1 package (5.1 ounces) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
FROSTING:
2 ounces semisweet chocolate
2 tablespoons butter
1-1/4 cups confectioners' sugar
2 to 3 tablespoons hot water

Steps:

  • Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Using a tablespoon or a pastry tube with a #10 or large round tip, form dough into nine 4x1-1/2-in. strips on a greased baking sheet. Bake 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs. , In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use). , For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator.

Nutrition Facts : Calories 483 calories, Fat 28g fat (17g saturated fat), Cholesterol 174mg cholesterol, Sodium 492mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 7g protein.

ECLAIRS



Eclairs image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 50 eclairs

Number Of Ingredients 14

1 1/2 cups water
8 tablespoons butter (1/2 cup or 1 stick)
6 tablespoons vegetable shortening
1 tablespoon powdered milk
Pinch salt
2/3 cup pastry flour
6 eggs
1 pint whole milk
1/2 cup sugar
1 stick unsalted butter
1 vanilla bean, split, scrapings reserved
1 1/2 tablespoons cornstarch
2 eggs
2 egg yolks

Steps:

  • Preheat your oven to 350 degrees
  • In a saucepan add water, butter, shortening, powdered milk, and salt and bring to a boil. When boiling, add the pastry flour and mix well. Pour these ingredients into a standing mixer with a whisk attachment and add the eggs, 1 at a time. Mix until all ingredients are combined well. Remove the batter from the mixer and pour into a pastry bag. Using a small tip, pipe the batter out about 2 inches long onto a baking sheet covered with parchment paper. Bake at 350 for 45 to 50 minutes.
  • In a small saucepan mix together the milk, 1/4 cup sugar, the butter and vanilla bean scrapings and bring it to a boil. In a medium bowl whisk together the remaining 1/4 cup sugar with the cornstarch. Add the eggs and yolks and mix until well combined. Temper the hot milk mixture into the egg mixture and add combined mixture back into the hot milk. Bring the pastry cream to a boil. Remove from the heat and strain it through a fine sieve into a medium bowl. Cover with plastic wrap that touches the cream itself. Refrigerate until ready to use. Pastry cream will stay fresh covered and refrigerated for up to 1 week. Yield: approximately 4 cups
  • Place the filling into a pastry bag and using a small tip, fill the center of the Eclair.

ECLAIRS



Eclairs image

A classic eclair recipe of light choux pastry filled with rich crème pâtissière. Make the basic buns, then fill with on-trend flavours and colourful glazes for a stunning afternoon tea treat

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 2h5m

Yield Makes 20

Number Of Ingredients 11

170g lightly salted butter, chopped into small cubes
200g plain flour
5 medium eggs, beaten
300ml milk
150ml double cream
3 egg yolks
50g white caster sugar
3 tbsp cornflour
One of the flavourings from our fillings recipes - find the link to the recipes in the method
disposable piping bags
1.5cm round piping nozzle

Steps:

  • First, make the choux pastry. Put the butter in a saucepan with 450ml water. Sieve the flour into a large bowl and set aside. Bring the butter and water to a fast boil, simmer until the butter has melted, then tip in the flour and beat like mad with a wooden spoon until the mixture pulls away from the sides of the pan and is lump-free. Tip into the bowl and spread the thick paste up the sides a little to help it cool quickly, then leave for 10 mins.
  • Heat oven to 200C/180C fan/ gas 6 and cut two pieces of baking parchment to fit two baking sheets. Using a ruler and pen, mark 10 lines about 12cm long over each piece, leaving plenty of space between the lines, then flip the parchment over. Fit a piping bag with a large round piping nozzle, about 1.5cm wide.
  • When the flour paste has cooled but is not cold, start adding the egg, bit by bit, beating well between each addition until you have a smooth batter which will reluctantly drop off the end of your spoon (you can do this in a freestanding mixer if you have one). You may not need to use all the egg, so add it slowly. Transfer to your piping bag and use a little of the mixture to stick the parchment to your trays.
  • Pipe the choux onto the baking sheet, using the lines as a guide. Pipe slowly so the eclairs aren't too skinny - each one should be about 2.5cm wide x 12cm long. Bake for 35-40 mins, swapping the trays around for the final 10 mins. The choux should be puffed, golden and sound hollow when tapped. You may wish to sacrifice one eclair to make sure the inside is completely dried out - if it's still moist, the eclair will sink when cooling. Once baked, leave to cool completely. (Can be made a day ahead and stored in an airtight container, reheat in the oven for 5-10 mins to crisp up before filling.) Split each eclair through the middle with a serrated knife.
  • Now, make the crème pâtissière. Pour the milk and cream into a saucepan. Heat until just simmering, then remove from the heat. Meanwhile, tip the egg yolks into a bowl and add the sugar and cornflour, whisking together until smooth. Pour over the milk mixture, mix, then pour back into the saucepan. Cook over a medium heat for 5-8 mins until the crème pâtissière thickens to a thick custard consistency. Sieve into a jug, cover the surface with cling film and chill for at least 3 hrs, or up to 3 days.
  • To fill and glaze your eclairs, choose one of our flavours - raspberry & cardamom, lemon & passion fruit, salted caramel & popcorn or elderflower & meringue.For more help, see our how to make choux pastry and eclairs video.

Nutrition Facts : Calories 306 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.4 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

CHOCOLATE ECLAIRS



Chocolate Eclairs image

Provided by Food Network

Categories     dessert

Time 3h55m

Yield 8 to 10 servings

Number Of Ingredients 16

2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter
1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup all-purpose flour
3 eggs, plus 1 extra, if needed
1 egg
1 1/2 teaspoons water
1/2 cup heavy cream
4 ounces semisweet chocolate, coarsely chopped

Steps:

  • Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
  • Pastry: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
  • Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.
  • Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full).
  • Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.
  • Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.

ECLAIRS II



Eclairs II image

My family loves these eclairs and request them all the time. I usually make them as dessert whenever we have company coming, they are always a hit!

Provided by Patty Stockton

Categories     World Cuisine Recipes     European     French

Time 1h

Yield 9

Number Of Ingredients 15

½ cup butter
1 cup water
1 cup all-purpose flour
¼ teaspoon salt
4 eggs
1 (5 ounce) package instant vanilla pudding mix
2 ½ cups cold milk
1 cup heavy cream
¼ cup confectioners' sugar
1 teaspoon vanilla extract
2 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons hot water

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
  • In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
  • Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
  • For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
  • For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

Nutrition Facts : Calories 476.2 calories, Carbohydrate 49.4 g, Cholesterol 157.8 mg, Fat 28.4 g, Fiber 0.8 g, Protein 7.6 g, SaturatedFat 16.9 g, Sodium 484.9 mg, Sugar 34.6 g

ECLAIRS



Eclairs image

Eclairs are delicious and are much easier to make than they seem. If you'd like, instead of piping shorter eclairs, you may pipe long rows, freeze until almost firm, then slice into 3 inch strips. The eclairs do deflate if you take them out of the oven too soon, so be sure they are fully cooked. To help with this problem, you may turn the oven off when done and allow the eclairs to cool in the oven. Another tip to help keep the shells from deflating is to cut a slit into each eclair after it comes out of the oven to let out steam. I have included both a vanilla pastry cream recipe and a chocolate pastry cream. If storing pastry cream in the fridge, be sure to press some plastic wrap over the top to prevent a skin from forming. If you wish to save some eclairs for later, refrigerate the unstuffed, unglazed shells. Glaze and stuff with cream when ready to eat. The leftover chocolate sauce is delicious over ice cream! Time does not include cooling for the shells.

Provided by Scarlett516

Categories     Dessert

Time 1h20m

Yield 20-24 eclairs

Number Of Ingredients 28

1/2 cup whole milk
1/2 cup water
1/2 cup unsalted butter, cut into 8 pieces
1/4 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
5 large eggs, at room temperature
2 cups whole milk
4 large egg yolks
6 tablespoons sugar
3 tablespoons cornstarch, sifted
7 ounces bittersweet chocolate, preferably Valrhona Guanaja, melted
2 1/2 tablespoons unsalted butter, at room temperature
2 cups milk
1/2 vanilla bean, scraped and keep pod
6 large egg yolks
2/3 cup sugar
2 tablespoons flour
2 tablespoons cornstarch
4 tablespoons unsalted butter, room temperature
4 1/2 ounces bittersweet chocolate, finely chopped
1 cup water
1/2 cup creme fraiche or 1/2 cup heavy cream
1/3 cup sugar
1/3 cup heavy cream
3 1/2 ounces bittersweet chocolate, finely chopped
4 teaspoons unsalted butter, cut into 4 pieces, at room temperature
7 tablespoons chocolate syrup, warm or at room temperature

Steps:

  • START WITH THE DOUGH.
  • Align the racks so the oven is divided into thirds. Preheat the oven to 375°F Line two baking sheets with parchment paper.
  • In a heavy bottomed saucepan, bring the milk, water, butter, sugar, and salt to a boil.
  • Add all of the flour at once, reduce heat to medium, and stir vigorously with a wooden spoon. The dough will come together quickly and may form a slight crust at the bottom of the pan, which is perfect. Stir for 2-3 minutes to dry out the dough. The dough should be very soft and smooth.
  • Transfer the dough to a stand mixer (or I've mixed by hand just fine) with a paddle attachment and add the eggs one by one. If the dough separates after the first egg, don't worry, it should come back together by the time the third egg is incorporated. When all the eggs are incorporated, the dough should be thin and fall back to the bowl in a ribbon when lifted.
  • Pour the dough into a piping bag and pipe onto baking sheets.
  • Bake in oven for 7 minutes, then stick the handle of a wooden spoon in the door to keep it ajar. Bake for 5 more minutes, then rotate the pans top to bottom, back to front. Bake for approximately 8 more minutes (with the spoon in the door) until the eclairs are golden brown and puffy. Total baking time should be about 20 minutes.
  • Meanwhile, make the pastry cream.
  • FOR THE CHOCOLATE PASTRY CREAM.
  • In a small saucepan, bring the milk to a boil. While the milk is coming to a boil, combine the yolks, sugar, and cornstarch together and whisk in a heavy bottom saucepan.
  • Once the milk has reached a boil, temper the eggs by putting a little milk at a time into the egg mixture while whisking. Continue whisking and slowly pour the rest of the milk in the egg mixture.
  • Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.
  • Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.
  • Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.
  • FOR THE VANILLA PASTRY CREAM.
  • Bring milk, vanilla beans, and vanilla pod to a simmer.
  • Meanwhile, combine the sugar, flour, and cornstarch in a bowl. Whisk until smooth and then add the yolks, whisking until lump-free.
  • Remove the vanilla pod from the milk.
  • Temper the egg mixture with the milk by pouring he milk little by little into the egg mixture while stirring to prevent scrambling.
  • Once the egg mixture is tempered, return to the saucepan and bring to a boil.
  • Boil for 1 minute, then remove from heat and stir in the butter. The cream is now ready to use or store in the fridge.
  • FOR THE CHOCOLATE SAUCE.
  • Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.
  • It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.
  • FOR THE CHOCOLATE GLAZE.
  • In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.
  • Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.
  • TO ASSEMBLE THE ECLAIRS.
  • Slice the éclairs horizontally, using a serrated knife. Set aside the bottoms and place the tops on a rack over a piece of parchment paper.
  • The glaze should be barely warm to the touch (between 95 - 104 degrees F or 35 - 40 degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the bottoms with the pastry cream.
  • Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream and wriggle gently to settle them.
  • Serve immediately.

Nutrition Facts : Calories 304, Fat 18.8, SaturatedFat 10.7, Cholesterol 202.1, Sodium 103, Carbohydrate 28.3, Fiber 0.4, Sugar 17.8, Protein 6

ECLAIRS



Eclairs image

Make and share this Eclairs recipe from Food.com.

Provided by MWade1

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

1/2 cup butter or 1/2 cup margarine
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
1 (5 ounce) package vanilla instant pudding mix
2 1/2 cups cold milk
1 cup whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 (1 ounce) semi-sweet chocolate baking squares
2 tablespoons butter or 2 tablespoons margarine
1 cup confectioners' sugar
2 -3 tablespoons hot water

Steps:

  • In a saucepan, combine butter and water.
  • Bring to a rapid boil, stirring until the butter melts.
  • Reduce heat to low; add flour and salt.
  • Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball.
  • Remove from heat.
  • Add eggs, one at a time, beating well after each addition.
  • With a tablespoon or a pastry tube fitted with a No. 10 or larger tip, spoon or pipe dough into 4-in.-long x 1-1/2-in.-wide strips on a greased cookie sheet.
  • Bake at 450° for 15 minutes.
  • Reduce heat to 325°; bake 20 minutes longer.
  • Cool on a wire rack.
  • For filling, combine pudding mix and milk; mix according to package directions.
  • In another bowl, whip the cream until soft peaks form.
  • Beat in sugar and vanilla; fold into pudding.
  • Fill cooled shells. (Chill remaining pudding for another use.)
  • For icing, melt chocolate and butter in a saucepan over low heat.
  • Stir in sugar.
  • Add hot water until icing is smooth and reaches desired consistency.
  • Cool slightly.
  • Spread over eclairs.
  • Chill until serving.

Nutrition Facts : Calories 364.3, Fat 22, SaturatedFat 13.2, Cholesterol 121.7, Sodium 360.7, Carbohydrate 37.5, Fiber 0.6, Sugar 25.9, Protein 5.5

HOMEMADE ECLAIRS



Homemade eclairs image

Homemade eclairs are a labour of love, but the reward will be a decadent mouthful of crisp pastry oozing creamy vanilla custard

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 2h30m

Yield Makes 24

Number Of Ingredients 11

140g plain flour
pinch of sugar
125ml milk
100g butter
4 eggs
300ml milk
50g caster sugar
2 egg yolks
1 tsp vanilla extract
4 tsp each plain flour and cornflour
300ml double cream

Steps:

  • Start by making the custard filling. Heat the milk until almost boiling in a saucepan. Meanwhile, mix together the sugar, egg yolks and vanilla in a bowl, then stir in the flours, a couple of tsp at a time, to a smooth paste.
  • Gradually whisk in the hot milk, pour everything back into the saucepan and cook over a high heat, stirring constantly, for about 5 mins until thick - it will go alarmingly lumpy but don't worry, just keep stirring it vigorously with a wooden spoon until smooth.
  • Lay a sheet of cling film directly on the custard surface, then cool and chill until you're ready to fill the buns.
  • To make the choux buns, heat oven to 220C/200C fan/gas 7. Sift the flour with the sugar and a pinch of salt into a small bowl. Put the milk and butter into a medium saucepan with 125ml water and gently heat so the butter melts but the liquid doesn't bubble.
  • Once the butter has completely melted, increase the heat until the liquid comes to a fast rolling boil. Immediately turn off the heat, tip in the sifted flour and beat vigorously with a wooden spoon until you a have a smooth dough that comes away from the sides of the pan. Spread over a large dinner plate to cool to hand temperature.
  • Allow to cool for a few minutes, then gradually add the eggs, mixing well between each addition until the mixture reluctantly drops off the spoon. Don't add all the egg unless you need to.
  • Cut 2 large sheets of baking parchment. On each one draw 2 sets of 'track' lines with a 10cm gap - these will be your guidelines so your eclairs will all be roughly the same size. Use the paper to line 2 large baking sheets - penside down.
  • Spoon your choux mixture into a piping bag with a 1cm star or round wide nozzle, or into a disposable piping bag with a similar-size hole snipped off for piping. Pipe 2 rows of well-spaced, squashed 'S' shapes on each sheet between the guidelines. Bake, one tray at a time, on a high-ish shelf for 25 mins, reducing temperature to 200C/180C fan/ gas 6 as soon as they go in the oven.
  • After 25 mins, poke a hole in the end of each bun, or using a small serrated knife, split down the middle and return to the oven, upside-down, to dry out for 5 mins until crisp and golden. Set aside to cool.
  • While the buns are cooling, finish your filling. Whisk the cream until thick, then use your electric whisk to beat the cooled, set custard until just smooth again. Fold in the cream. Spoon your filling into a piping bag - use a small nozzle if you're filling the buns through the holes you've pierced, or a large nozzle if you've split the buns in half. Carefully pipe the custard into each cooled bun - they should feel heavy once full.
  • Arrange the buns on a wire rack and spread each with a little of your chosen icing. If you can't decide, it's really easy to split your batch of choux buns, halve icing quantities, and make a selection to keep everyone happy. See the tip below for more icing flavours.

Nutrition Facts : Calories 155 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 3 grams protein, Sodium 0.13 milligram of sodium

CLASSIC FRENCH CHOCOLATE ÉCLAIR RECIPE



Classic French Chocolate Éclair Recipe image

This chocolate éclairs recipe features basic choux pastry, vanilla pastry cream, and semisweet chocolate glaze. Éclair au chocolat.

Provided by Rebecca Franklin

Categories     Dessert

Time 4h15m

Number Of Ingredients 16

For the Choux Pastry Dough:
1/2 cup unsalted butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
For the Pastry Cream:
1 1/4 cups whole milk
1/4 cup granulated sugar
3 egg yolks
2 tablespoons all-purpose flour
2 tablespoons plus 2 teaspoons cornstarch
1 teaspoon pure vanilla extract
For the Chocolate Glaze:
4 ounces semisweet chocolate (chopped)
1/2 cup heavy cream

Steps:

  • Gather the ingredients.
  • Position a rack in the center of the oven and preheat to 425 F. Line two large rimmed baking sheets with parchment or silicone baking mats. Set aside.
  • Combine the butter, water, and salt in a medium saucepan over medium-high heat and bring to a boil. Stir the mixture until the butter melts and is incorporated into the water.
  • Add the flour all at once, lower the heat to medium-low. Stir vigorously and continuously with a wooden spoon until the dough comes together in a ball, pulls away from the sides of the saucepan, and a thin film develops on the bottom of the pan, about 1 minute. Continue to stir the dough vigorously so the dough dries out a bit and moisture evaporates, another 2 1/2 to 3 minutes.
  • Remove from heat, transfer to the bowl of a stand mixer with the paddle attachment. Let cool, stirring occasionally on a low setting until the dough is only slightly warm to the touch. Beat in the eggs, one at a time on low speed until each one is well incorporated into the batter and the dough looks smooth before adding the next egg. Alternatively, use a wooden spoon, stirring vigorously and continuously after each egg is added.
  • Spoon the choux pastry dough into a pastry bag fitted with a 5/8-inch star tip and pipe six 4-inch lengths onto each baking sheet.
  • Bake one sheet at a time until the eclair shells are very puffed and just beginning to show slight color, 10 to 12 minutes. Reduce the heat to 375 F and continue to bake until the pastries are golden brown and dry-looking, 16 to 18 minutes more. The shells should sound hollow when lightly tapped.
  • Remove them from the oven and allow to cool on a wire rack for 20 minutes before filling. Be sure to bring the oven back to 425 F before baking the second batch.
  • Gather the ingredients.
  • Warm the milk in a medium saucepan over medium heat until small bubbles appear on the surface.
  • Meanwhile, in a medium heat-proof bowl, whisk the egg yolks and sugar until pale yellow. Add the cornstarch and salt, whisking well to combine.
  • In a thin stream, pour the hot milk into the yolk mixture while continuing to whisk constantly until well combined.
  • Return the mixture to the saucepan, scraping the bowl clean with a silicone spatula. Over medium heat, cook while whisking constantly until it thickens to the consistency of a thick pudding, about 3 1/2 minutes. It may look lumpy as the pastry cream starts to thicken, but will smooth out as you continue to whisk.
  • Transfer the pastry cream to a large clean bowl and whisk in the vanilla extract. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Chill in the fridge or over an ice bath until completely cooled, 1 to 1 1/2 hours or overnight.
  • Gather the ingredients.
  • Place the finely chopped chocolate in a heat-proof bowl and set aside.
  • In a small saucepan over medium-low heat, heat the heavy cream until it's just beginning to boil. Remove from the heat immediately.
  • Pour the hot cream over the chopped chocolate and let sit for 1 minute. Stir the mixture until the all the chocolate melts and the mixture is smooth.
  • Set the chocolate glaze aside at room temperature, stirring occasionally until cool, 15 to 20 minutes.
  • Poke three small even holes in the bottom of the eclair shells with a 3/16-inch wide plain pastry tip or Bismark tip. Whisk the cold pastry cream to lighten the texture. Fit a pastry bag with the pastry tip and fill with pastry cream, being sure not to overfill the bag.
  • Pipe the cream into each hole until it starts to seep out of the top or you feel the pastry starting to get heavy (about 4 tablespoons of pastry cream per shell). Alternatively, slice the pastry shell in half lengthwise with a serrated knife and fill evenly with 4 tablespoons of the pastry cream.
  • Gently spread 1 tablespoon of chocolate glaze onto the éclair or carefully dip the top of each filled éclair into the glaze (use this method only if you filled the shells from the bottom). Chill about 30 minutes to set the glaze before serving.

Nutrition Facts : Calories 328 kcal, Carbohydrate 29 g, Cholesterol 207 mg, Fiber 1 g, Protein 9 g, SaturatedFat 11 g, Sodium 132 mg, Sugar 17 g, Fat 20 g, ServingSize 8 servings, UnsaturatedFat 0 g

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