Homemade Eclairs Food

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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


  • 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


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


  • 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 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


  • 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.


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


  • 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 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


  • 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


Eclairs image

Provided by Duff Goldman

Categories     dessert

Time 1h50m

Yield 15 eclairs

Number Of Ingredients 16

3/4 stick (6 tablespoons) butter
1/2 teaspoon salt
1 cup water
1 cup bread flour
4 extra-large eggs
4 ounces (1/2 cup) cream cheese, softened
1/4 cup plus 1 tablespoon granulated sugar
Seeds from 1 vanilla bean
1 1/2 cups heavy cream
8 ounces chocolate, chopped or discs
5 tablespoons butter
1/4 cup plus 1 tablespoon light corn syrup
2 tablespoons cocoa powder
3 cups confectioners' sugar
1 tablespoon light corn syrup
1/4 cup water


  • For the choux pastry: Preheat the oven to 375 degrees F. In a large saucepot over medium-high heat, bring the butter, salt and water to a boil. Using a wooden spoon, add the flour in thirds, stirring it in as fast as possible. Smash any lumps against the side of the pot.
  • Cook the mixture until the dough forms a ball that pulls away from the sides of the pot, about 2 minutes.
  • Add the dough to the bowl of a stand mixer and let it sit and cool for 5 minutes. Beat on low for 1 minute to release steam. Add the eggs, one at a time, until the dough is smooth and pipeable yet still holds its shape.
  • Add the dough to a pastry bag fitted with a large tip. Place 4 tiny dabs of dough in the corners of a large baking sheet, then tack down a piece of parchment on top. Pipe the dough into 5-inch lines about 2 inches apart from each other on the prepared baking sheet. Bake, rotating once halfway through, until deep golden brown and dry in the centers, 20 to 25 minutes. Let cool.
  • For the whipped cream: In a stand mixer fitted with a paddle attachment, beat the cream cheese with the sugar and vanilla seeds until smooth. Add the heavy cream and continue to beat until medium peaks form. Transfer to a pastry bag fitted with a medium round tip.
  • For the chocolate glaze: Meanwhile, melt the chocolate over a double boiler. Remove from the heat and stir in the butter until completely melted. Whisk together the corn syrup and cocoa powder in a small bowl, then whisk into the chocolate mixture. Set aside until ready to use, but don't refrigerate.
  • For the poured fondant glaze: Combine the confectioners' sugar, corn syrup and water in a bowl set over a double boiler. Heat, whisking, until smooth and uniform. Turn the heat off and let sit over the water bath until ready to use. Whisk again right before using.
  • Insert the tip of the pastry bag with the whipped cream into the ends or bottoms of the eclairs to fill them. Dip filled eclairs into the glazes and place on a rack to set.


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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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


Hearts Delight Eclair - Made With Puff Pastry Sheets image

Originally found in Taste of Home magazine, listed as a "runner up" in one of their contests. Submited by Lorene Milligan of Chemainus, British Columbia. As a surprise for a good friend, it was a part of a carry in meal I prepared for her and her family for her birthday and has been requested over and over by everyone who has tried it since. Today I do not cut into a heart shape but instead leave it as a square (to get it to go as far as I can!) Ready made puff pastry sheets make this a breeze to prepare and the appearance is VERY elegant! A real show-stopper!

Provided by Lady Dancer

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

17 1/4 ounces frozen puff pastry, thawed
3 cups cold milk
1 (5 1/8 ounce) package vanilla instant pudding mix
2 cups whipping cream
1 teaspoon vanilla extract, divided
1 cup confectioners' sugar
2 -3 tablespoons water (to spreading consistency)
1/4-1/2 teaspoon almond extract (to taste, we like 1/2)
1/2 cup semi-sweet chocolate chips
1 teaspoon shortening


  • On a lightly floured surface, roll each puff pastry sheet into a 12 inch square.
  • Place on ungreased cookie sheets.
  • (Original recipe calls for: "Using an 11 inch heart pattern, cut each pastry into a heart shape" - either way works well).
  • Bake at 400 degrees for 12-15 minutes or until golden brown. (Do not underbake - it's a good idea to check your oven temperature. If underbaked, the pastry will fall.).
  • Remove to wire rack to cool.
  • Meanwhile, whisk milk and pudding mix until thickened, 1-2 minutes.
  • In a mixing bowl, beat cream and 1/2 t vanilla until stiff peaks form. Carefully fold into pudding until consistent color but do not over stir.
  • Split puff pastry sheets horizontally with a serrated knife.
  • Place one layer on a serving plate and top with 1/3 of the pudding mixture.
  • Repeat twice.
  • Top with remaining pastry.
  • In a small bowl combine confectioners sugar, water, almond extract and remaining vanilla and stir until smooth. (If necessary you can use a few drops more water if you find it difficult to spread but do not thin too much or you lose the white color which adds to its appearance).
  • Carefully spread over top of dessert.
  • Melt chocolate chips and shortening. Pipe in diagonal lines in one direction over frosting (if you don't have tips for piping, place in a plastic zip lock baggie,seal the bag and cut a small piece off the corner of the baggie to do the piping).
  • Refrigerate until set - (remove from fridge about 15-20 minutes before serving to soften the top for easy cutting)
  • This holds well overnight but we never seem to have any leftovers to keep any longer than that!

Nutrition Facts : Calories 523.3, Fat 35, SaturatedFat 15.8, Cholesterol 62.9, Sodium 321.9, Carbohydrate 48.1, Fiber 1, Sugar 25.2, Protein 6.1

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Cinnamon Eclairs with Spiced Pumpkin-Banana Cream, Milk Chocolate Ganache & Pecans Wildflour's Cottage Kitchen. cream, pumpkin pie spice, finely chopped pecans, Libby's 100% Pure Pumpkin and 17 more.
From yummly.com

Give chilled pastry cream a stir, then fold whipped cream in until just combined. Make the ganache: Place chocolate chips in a small heat-safe bowl. In a …
From delish.com

Preheat oven to 425°F. Whisk 5 eggs together. In a heavy bottom, saucepan combine 1/2 cup milk, 1/2 cup water, 4 oz butter, ¼ tsp sugar & ¼ tp salt. Bring to a boil. Once the mixture is at a rolling boil, add 1 cup flour all at once, reduce heat to medium and start mixing the dough with a wooden spoon vigorously.
From letthebakingbegin.com

Cream Puffs II. These chocolate-drizzled cream puffs are essentially a smaller, easier version of éclairs; they look impressive but they're surprisingly simple. The choux pastry is piped into little mounds instead of long bars, and the cream filling is sweetened whipped cream instead of pastry cream .
From allrecipes.com

1 tbsp [15 ml] unsalted or semi-salted butter. In the bowl of an electric mixer, beat together the sugar, flour, cornstarch, and egg yolks until thick and pale yellow, about two minutes. In the meantime, prepare the milk mixture: combine milk, sugar, and cocoa powder in a medium saucepan and bring to a simmer.
From foodnouveau.com

Vanilla eclairs at home: recipe with condensed milk cream. Another variation of delicious filling for eclairs at home. We fill the hollow products, baked according to any recipe. Ingredients for cream • 600 grams of condensed milk; • 400 grams of oil; • 1 tsp. vanilla sugar. Cooking. 1. Cut the butter into cubes and leave for an hour warm ...
From food-of-dream.com

Remove from the oven and transfer to a cooling rack. Allow to cool completely before filling. Make the peanut butter mousse: Using a handheld or stand mixer fitted with a whisk attachment, beat heavy cream on medium-high speed until soft peaks form, about 3 minutes. Temporarily transfer to another mixing bowl.
From sallysbakingaddiction.com

Chocolate-Glazed Raspberry Eclairs. 2 reviews. I first made choux pastry in high school for a French class assignment, and I was fascinated. Since then, chocolate-glazed raspberry eclairs have been my favorite pastry to make. I garnish each eclair either with a single fresh raspberry or with a sprinkling of crushed freeze-dried raspberries.
From tasteofhome.com

Make the Classic Cream Filling. Add the 2 cups of milk and 1/4 cup of granulated sugar to a medium saucepan over medium heat and bring the mixture to a simmer. Whisk together the eggs in a large bowl. Add in the 1/3 cup sugar and cornstarch and mix until smooth.
From spoonfulofflavor.com

Instructions. On a tray, pack and space 16 biscuits. Mix the pudding, cream and milk to a thick consistency. Using a piping bag, fill it with the mixture. Pipe it on the biscuit, filling it from side to side. Repeat on all the biscuits. Place another biscuit on top of the filling, creating a biscuit. Refrigerate.
From saffarazzi.com

Baking classic eclairs. Bake in a preheated oven for 25-30 minutes, until the choux cases have turned light brown in color. Then quickly open the oven door, and carefully prick each eclair case on one end with a toothpick to release the air inside. The eclairs should have formed a brown crust by this point.
From theflavorbender.com

Preheat oven to 400˚F. Line a baking sheet with parchment paper, set aside. To make the pâte â choux, place a medium size saucepan over low heat. Add butter, sugar, water and salt, stirring frequently. Turn heat up to a low boil, remove from head and add in flour.
From lilluna.com

In the Mixer, Use a Paddle and Mix at Slow Speed. The paddle attachment keeps air incorporation to a minimum when mixing. Matt Taylor-Gross. It is crucial to …
From saveur.com

Why this is the best eclair recipe. Choux pastry in general (eg. eclairs, cream puffs, profiteroles) is made of a few basic ingredients like sugar, butter, flour, milk, and egg however it is important to read and follow the instructions carefully in order to avoid typical eclair mistakes such as 1. cracked surface on eclair shells, 2. soggy inside, 3. flat and deflated eclair 4. no air pocket ...
From spatuladesserts.com

Boil cream and pour over chocolate. Let stand for several minutes to start melting the chocolate. Stir until smooth. Add the corn syrup and stir until smooth. Step 9. Carefully cut each éclair in half lengthwise. Step 10. Fit a piping bag with a plain tip. Fill pastry bag with the cocoa cream.
From foodnetwork.ca

Fill a piping bag fitted with a small tip with the cream. Using a knife, cut 3 slits on the bottom of the éclairs. Insert the piping tip into each slit and keep exerting pressure on the piping bag until the éclair feels heavier. Wipe the excess filling with a clean finger. Refrigerate while you make the glaze.
From wheelofbaking.com

Easy Dessert Recipes | 15+ Awesome DIY Homemade Recipe Ideas For A Weekend Party! Easy & Quick Colorful Cake Decorating Tutorials | So Tasty Cake Decorating Recipes | So Easy Cakes 10+ Fun And Creative Rainbow Cake Ideas | So Yummy Chocolate Cake Tutorials | …
From food-art.co

Preheat oven to 425 degrees F. Fill a piping bag with a large open star or french star tip with the choux pastry and pipe 16-18 strips, each about 4 inches long and ¾ to 1" thick, spacing them about 1 ½ inches apart, onto a parchment lined baking sheet.
From houseofnasheats.com

Chocolate Glaze. In a bowl large enough to dip the éclairs, melt the chocolate in the microwave oven for 1 to 2 minutes, stirring every 30 seconds. Whisk in the oil. Quickly dip the top of each éclair in the chocolate glaze, pivoting the pastry from side to side to get …
From ricardocuisine.com

Method. On a tray, pack and space 16 biscuits. Mix the pudding, cream and milk to a thick consistency. Using a piping bag, fill it with the mixture.
From thesouthafrican.com

Pro-tip, when you're at the bakery, check how similar the Éclair looks, if you don't notice any difference it might be a fake baker who sells industrial-Éclair rather than home-made, don't waste your money there (You would also immediately recognize the industrial taste …
From reddit.com

To make the choux pastry: Place butter in a saucepan and pour in 150ml water. Place pan over a medium heat until the butter melts. Increase heat and bring mixture to the boil. Remove pan from heat, quickly tip in the flour and beat mixture until it binds together and comes away from the sides of the pan to form a ball.
From goodto.com

Step 4: Flour Time. Now take the pot off the heat and add in the flour mixture all at once, then using a silicon spoon or wooden spoon stir really quickly and it will form a dough. Then bring the pot back over to the burner and keep stirring and cooking the dough for about 30 seconds. Then remove from the heat.
From instructables.com

2.3k votes, 46 comments. 22.4m members in the food community. The hub for Food Images and more on Reddit
From reddit.com

Whip soft butter for a few minutes, add the custard in batches and beat to a firm cream. Then stir in vanilla. Fill eclairs with the buttercream. For the chocolate glaze, melt the dark chocolate and butter together and coat the filled eclairs with it.
From inspirationforall.de

Mix in the mashed bananas. Let cool. Step 10. Put the pastry cream into a piping bag fitted with a ½-inch round tip. Poke a hole in the bottom of the éclairs with a small knife and fill each éclair. Step 11. For the chocolate topping, combine all ingredients in a small pot and melt together on low heat.
From foodnetwork.ca

Whisk continuously. Remove the pan from the heat and stir in chocolate and salt until smooth and fully combined for about 1-2 minutes. Pour the chocolate cream filling through a 6-inch (15cm) mesh strainer into a bowl and let cool for about 5-10 …
From alsothecrumbsplease.com

Step 1. Preheat the oven to 400°. In a medium saucepan, bring the water, butter, sugar and salt to a boil over moderate heat. Remove the pan from the heat. Add the flour and stir vigorously with ...
From foodandwine.com

Combine water, butter, and a pinch of salt in a small pot. Place over medium heat. When the mixture comes to a boil, remove from the heat and add the flour all at once. Stir quickly to combine and form a dough. Return the pot to medium heat and continue stirring until a thin film develops on the bottom of the pot.
From biggerbolderbaking.com

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