PASTRY CREAM
Classic pastry cream, or creme patissiere, is a vanilla custard thickened with egg yolks and cornstarch. You can fill fluffy doughnuts, eclairs or other baked goods with this sweet cream or simply enjoy it on its own. This recipe does take some finesse, but the final product is completely worth the effort.
Provided by Food Network Kitchen
Time 2h25m
Yield about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Stir together the milk, salt, vanilla bean and seeds and 1/4 cup of the sugar in a medium saucepan until smooth. Bring to a simmer over medium heat and cook until the sugar has just dissolved, 1 to 2 minutes.
- Meanwhile, whisk together the cornstarch, egg yolks and remaining 1/4 cup sugar in a large bowl until smooth. While continually whisking, slowly pour in about 1/2 cup of the warm milk mixture. Continue to whisk until smooth. (This is called tempering, and it will prevent the yolks from scrambling.) Continue whisking and adding 1/2 cup of the warm milk mixture at a time until completely combined and smooth.
- Transfer the mixture back to the saucepan and turn the heat to medium. Cook, whisking constantly, until thickened and the texture of pudding, 2 to 4 minutes. Remove from the heat, then whisk in the butter until smooth and glossy. Remove the vanilla bean.
- Strain the pastry cream through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface of the pastry cream, and refrigerate until chilled through, at least 2 hours and up to overnight. Before serving, whisk the pastry cream until smooth and fluffy.
ECLAIRS
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
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
More about "the best crème pâtissière filled chocolate eclairs food"
CHOCOLATE ÉCLAIRS RECIPE WITH STEP-BY-STEP PHOTOS - EAT, …
Web Mar 12, 2014 To make a chocolate crème pâtissière, omit the vanilla but add 3 tablespoons cocoa powder and 20g (3/4 oz) finely grated …
From eatlittlebird.com
5/5 (2)Total Time 2 hrsCategory CakesCalories 145 per serving
From eatlittlebird.com
5/5 (2)Total Time 2 hrsCategory CakesCalories 145 per serving
THE BEST ECLAIRS RECIPE - JOYFOODSUNSHINE
Web Sep 19, 2019 This best eclairs recipe begins with making the pastry filling! Since involves chilling and whipping, it's important to start with …
From joyfoodsunshine.com
Ratings 14Calories 184 per servingCategory Dessert
From joyfoodsunshine.com
Ratings 14Calories 184 per servingCategory Dessert
- Mix together the French vanilla pudding and milk. Set aside in the refrigerator until it becomes thick (about 5 minutes).
- Melt chocolate over a double boiler or in the microwave (60 seconds, then 30 second intervals until smooth), set aside.
- Put filling in a large piping bag fitted with a small, round tip. Gently pipe the filling into one end of the pastry puff. Repeating for each puff until they are all filled.
ECLAIRS RECIPE - MY GORGEOUS RECIPES
Web May 10, 2020 Servings: 15 eclairs Calories: 325kcal Author: Daniela Apostol Ingredients For the dough: 250 ml water 150 ml sunflower oil …
From mygorgeousrecipes.com
5/5 (3)Calories 325 per servingCategory Dessert
From mygorgeousrecipes.com
5/5 (3)Calories 325 per servingCategory Dessert
- To make the pastry, mix the water, oil and salt into a pan and bring it to the boil. Remove the pan from the heat, add the flour mixing quickly with a spatula. You will get a dough-like texture. Leave it to cool.
EASY CHOCOLATE ECLAIR RECIPE (WITH CUSTARD FILLING) - MON …
Web Jan 4, 2020 Easy Chocolate Eclair Recipe Yield: 5 Prep Time: 45 minutes Cook Time: 20 minutes Total Time: 1 hour5 minutes French pastry logs …
From monpetitfour.com
4.5/5 (27)Total Time 1 hr 5 minsCategory DessertCalories 279 per serving
From monpetitfour.com
4.5/5 (27)Total Time 1 hr 5 minsCategory DessertCalories 279 per serving
- To a large bowl, add the eggs, egg yolk, and sugar - whisk together until thick and pale. Add the cornstarch, flour and salt, and whisk again to combine.
- Warm the milk in a medium saucepan over low heat. Once the milk is hot and is beginning to barely simmer along the edges (but not boiling!), remove the milk from the heat.
- Slowly stream the hot milk into the egg batter in batches, whisking vigorously as you do. This will help temper your eggs so that they don't curdle into scrambled eggs!
- Slowly pour the entire pastry cream batter into a clean, dry saucepan. Warm this mixture over medium-low heat, whisking the mixture the entire time. After about 5 minutes, you should see the cream really thicken up into a pudding-like consistency. This happens in the matter of a moment, so be careful and watchful of your pastry cream the entire time.
CHOCOLATE ÉCLAIRS RECIPE | WOLF GOURMET
Web Heat until the chocolate is melted. Remove pan from the heat and stir in butter, one tablespoon at a time, until blended. Add corn syrup and stir until blended. To assemble, use a skewer to make a hole in each end of the …
From wolfgourmet.com
From wolfgourmet.com
ALAIN DUCASSE’S CHOCOLATE ÉCLAIRS - THE FOOD DICTATOR
Web Jul 21, 2017 Finely chop the chocolate. Flavor the warm pastry cream with the cocoa powder and chopped chocolate. Whisk until smooth. Fit a pastry bag with a size 8 plain tip and fill with the flavored pastry cream. …
From thefooddictator.com
From thefooddictator.com
RAYMOND BLANC'S CHOCOLATE éCLAIR RECIPE | FRENCH FOOD …
Web Mar 9, 2011 450ml crème patissière, at room temperature (see below) 20g good-quality dark chocolate 15g cocoa powder For the glaze 200g white fondant¹ 12g cocoa powder 1–2 tsp water To prepare the choux...
From theguardian.com
From theguardian.com
CHOCOLATE ECLAIR RECIPE - HOW TO MAKE ECLAIRS - DELISH
Web Oct 21, 2020 To make the chocolate crème pâtissière. Step 1 In a saucepan bring the milk and vanilla extract to the boil. Meanwhile, in a separate bowl mix the sugar, egg yolks, egg, salt, cornflour, and ...
From delish.com
From delish.com
MINI CHOCOLATE AND MINT éCLAIRS | CHOUX PASTRY | SBS FOOD
Web Repeat with the remaining eclairs and crème pâtissière. Spread a little of the icing over the top of each éclair to cover and decorate with a mint leaf. Set aside for 15-20 minutes or until ...
From sbs.com.au
From sbs.com.au
TYPES OF CUSTARD - A COMPREHENSIVE GUIDE - THE FLAVOR BENDER
Web Creme patissiere. Pastry cream or creme patissiere is a thicker custard that is used as a filling for different desserts. These desserts include choux pastry (profiteroles), eclairs, tarts, cakes, and other types of dessert. My pastry cream recipe is one of the most …
From theflavorbender.com
From theflavorbender.com
FRENCH CHOCOLATE ECLAIRS - COMFORTABLE FOOD
Web Oct 3, 2013 While the eclairs are baking, in a medium saucepan, bring the 2 cups of milk to a boil over medium heat, then remove from heat. In a mixing bowl, whisk the sugar and egg yolks together, until white and fluffy. Add the flour and cornstarch, and mix …
From comfortablefood.com
From comfortablefood.com
PASTRY CREAM (CRèME PâTISSIèRE) RECIPE | KING ARTHUR BAKING
Web In a medium-sized saucepan, stir together 2 1/2 cups (568g) of the milk, the sugar, salt, and the vanilla bean. (If you're using vanilla extract or Vanilla Bean Crush, add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar. Meanwhile, whisk the …
From kingarthurbaking.com
From kingarthurbaking.com
CHOCOLATE ECLAIRS WITH COFFEE CREAMER CREME PATISSIERE
Web Feb 16, 2016 Coffee Creamer Creme Patissiere 1 cup of your favourite Chocolate Boutique liquid coffee creamer 3 egg yolks 3 tbsp cornflour sifted 1 tsp vanilla 2 tbsp unsalted butter at room temperature 1 oz semi sweet chocolate chips 1/4 cup chilled …
From theflavorbender.com
From theflavorbender.com
CLASSIC FRENCH CHOCOLATE ECLAIRS RECIPE | FOOD VOYAGEUR
Web Choux Bun ( Pate a choux) Preheat oven to 200C. Place water, milk, salt, butter and place it on medium heat until butter is melted. Add in the flour and mix well until it forms a ball. keep it on a low fire until the moisture has evaporated or until the dough forms sort of a …
From foodvoyageur.com
From foodvoyageur.com
CRèME PâTISSIèRE TRADITIONNELLE | RECETTES DU QUéBEC
Web Feb 22, 2014 Une fois que le mélange est bien homogène, verser la moitié du lait bouillant qui est dans la casserole sur le mélange jaunes d'oeufs, sucre et fécule. Mélanger le tout vigoureusement. Lorsque la crème est bien souple, la verser dans la casserole …
From recettes.qc.ca
From recettes.qc.ca
CREME PATISSIERE (VANILLA PASTRY CREAM) | PRETTY. SIMPLE. SWEET.
Web May 23, 2022 Tips for making creme patisserie. To make a creamier pastry cream, add a few pieces of room temperature butter while the custard is warm. Add a bit at a time, and whisk until well blended (recommended). To make a light pastry cream, fold in 1/2 cup …
From prettysimplesweet.com
From prettysimplesweet.com
ECLAIR AU CRAQUELIN FILLED WITH CHOCOLATE CRèME PATISSIèRE
Web These eclairs are simple in appearance but not when it comes to taste. Makes approx. 10 Hands-on Time 30 minutes plus cooling Baking Time 34 minutes Print-friendly version Ingredients 45g Unsalted butter 55g Demerara sugar 65g Plain flour 1 portion of Choux …
From tayloredbites.com
From tayloredbites.com
LA MEILLEURE CRèME PâTISSIèRE | AU GOURMAND PâTISSIER
Web Aug 3, 2012 Aujourd'hui, je révèle mes sources pour la crème pâtissière que j'utilise dans mes préparations. Essayer cette recette, c'est l'adopter. La première fois que j'ai fait cette recette, c'était une crème pâtissière au chocolat pour garnir des éclairs, et cela m'a …
From augourmandpatissier.wordpress.com
From augourmandpatissier.wordpress.com
HOW TO MAKE CHOCOLATE ECLAIRS - GOOD HOUSEKEEPING
Web Jun 10, 2019 Preheat oven to 200°C (180°C fan) mark 6. Line 2 flat baking sheets with baking parchment. To make the choux pastry, melt butter in a large pan with 225ml (8fl oz) water. Once melted, turn up ...
From goodhousekeeping.com
From goodhousekeeping.com
CRèME PâTISSIèRE - RECETTE | SWISSMILK
Web Préparation. Dans un grand saladier, battre les jaunes d'oeufs, le sucre et le sucre vanillé. Incorporer au fouet la fécule de maïs et 1/5 du lait. Porter à ébullition le lait restant avec les graines et la gousse de vanille. Retirer la gousse de vanille. Incorporer le lait à la …
From swissmilk.ch
From swissmilk.ch
ECLAIR RECIPES | BBC GOOD FOOD
Web Cream-filled choux pastry fingers are a patisserie classic - this recipe has a double dose of chocolate Lemon & passion fruit eclairs 0 ratings A vibrant, fruity version of our classic choux pastry éclairs with thick curd, perfectly ripe passion fruit and a fresh zesty hint of …
From bbcgoodfood.com
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love