Chocolate Eclairs Recipe : Food Network Panna Cotta Recipes 4.7 81 Loved this recipe. Made it for my husband for his birthday. So delectable. I sprinkled some crushed walnuts to decorate. So yumm. Would make this again for sure. lynda.chan16 2016-07-27T13:22:15Z item not reviewed by moderator and published Not hard to make and they always turn out as good as what uou buy in a bakery! 5 star recipie# Anonymous 2016-06-22T10:51:19Z item not reviewed by moderator and published EXCELLENT! Can't wait to make these again! senorita peggy 2016-03-29T05:09:25Z item not reviewed by moderator and published Can I use store bought custard? centishemg 2015-11-29T14:06:50Z item not reviewed by moderator and published First time making these and they are awesome! Forgot to add butter to filling but didn't matter at all.

And if you make big ones you barely have enough chocolate glaze for all of them. Excellent recipe! Anonymous 2015-11-12T05:16:00Z item not reviewed by moderator and published Great recipe. I used 4 large eggs and it came out perfect. I added little vanilla extract.; 2 tablespoons of light corn syrup and 1 tablespoon of butter to the chocolate glaze and it came out perfect. Adam J. 2015-04-13T03:56:29Z item not reviewed by moderator and published So easy, yummy and impressive. Excellent tips! Louise Landowski 2015-01-05T21:28:10Z item not reviewed by moderator and published Id do with a simple Condensed milk buttercream filling. By simple i mean 80% butter condense milk and a bit of strong blended whiskey,brandy or cognac into the cream and it will taste good and why no sugar well the cond.milk already has the needed sugar. It will be an expensiv cream but the taste is just so good.

Careful its still a lot of fat and it can be addictive. (200g butter,150 (or 1:1 ratio if want) condense milk, mix the butter untill the butter taste is gone and its white, add the milk and mix it untill there are no clumps finish it with the spirit of your choice). The importan part is that when your going to use it let it cool down and harden a bit otherwhise it will be to soft to use it normaly. muti2006 .

2014-11-12T01:50:08Z item not reviewed by moderator and published For any METRIC USERS who want a decent eclair recipe: 480ml milk 1/2 vanilla bean 6 egg yolks 135g sugar 30g cornstarch 2g butter 240ml water 16g butter 1/2 teaspoon salt 1 1/2 teaspoon sugar 140g flour 3 eggs + 1 1 egg 1 1/2 teaspoons water 250ml heavy cream 115g chocolate "whisk in 60ml of the hot milk mixture" "Preheat to 220 degrees celsius" "leaving 5cm of space between them" "then reduce heat to 190 degrees" Hopefully I didn't mess anything up :) Cosmo Scepanovic 2014-08-26T09:33:17Z item not reviewed by moderator and published Love making these, how can I keep my shell from getting soft?

dwenz10394 2014-04-17T13:40:16Z item not reviewed by moderator and published The pastry turned out PERFECT! I was about to give up on eclairs, as I've tried a different recipe about 3 times, only to have it work once. This recipe was much easier and turned out great. Don't open the oven before they're finished baking. Followed the directions to a T. As for the filling, I used the other recipe and messed it up, so I ended up using instant vanilla pudding. I had to mix whipping cream and skim milk (sounds strange) so I would have enough milk to make the pudding. It turned out great, and is a lot less fattening. The glaze turned out good too. I will definitely use this recipe again!! Tammy H. 2014-04-03T20:34:36Z item not reviewed by moderator and published can u substitute vanilla extract instead of vanilla bean?

Hailey Trimbur 2013-11-17T21:52:03Z item not reviewed by moderator and published EASY and very YUMMY thanks F.N. sharyl m. 2013-11-09T14:39:10Z item not reviewed by moderator and published I have made something like this recipe for years but used Instant Vanilla Pudding as the base and added other things to it. I can't find the recipe. It was very easy and you made a huge round ring and cut the pastry in half and filled it. It was very simple. Any suggestions from anyone? thanks! Guest 2013-11-06T19:41:39Z item not reviewed by moderator and published awesome recipe but me personally i prefer the taste from chantily cream more then cream pat but thats just imo nice recipe for the choux pastry too ; Guest 2013-09-15T06:19:17Z item not reviewed by moderator and published Awesome!

Each step is not that hard, but my eclairs were a little smaller than suggested (pre-baking, about the thickness of a hot dog and about 4 inches long, so I had to pull the dough out of the oven about 5 minutes early. They do look done on the outside before they are done on the inside - so be sure to check each one. Filling these was the hardest part for me - I used a ziplock baggie with a hole cut on the end to pipe the filling from one end, and tapped the eclair several times in the process of filling, to get the custard to settle to the bottom. Yum! BTW, I did use half and half instead of cream to mix with chocolate chips for the topping, and that worked great. Guest 2013-07-30T12:20:58Z item not reviewed by moderator and published Very easy recipe to follow!! They turned out wonderful!! No need to change anything!! jjhou 2013-07-27T20:19:47Z item not reviewed by moderator and published This was my first attempt at a pastry. They turned out AWESOME!!...

They looked beautiful but tasted better than they looked. The pastry shell came out flaky and buttery.. i was so impressed. Followed the recipe to a tee and they turned out Fantastic!!! I am making them a second time in one week. maureenmulvihill 2013-05-17T08:51:26Z item not reviewed by moderator and published Great recipe! The cream is not chalky; but you really need to watch it while its cooking-it litterally goes from thin to extreamly thick in about 2 seconds. The dough always works for me and I've used this recipe three times--just follow the directions to a T! The glaze was a little on this thick side so I just put some more cream. And of course, remember that it tastes better cold!!!: overall, awesome recipe!! carrie k. 2013-05-05T09:16:08Z item not reviewed by moderator and published This was my first time attempting eclairs. I thought the pastry cream was very easy to make and tasted fabulous, not chalky as one poster stated. In fact, this may be my new go to recipe for pastry cream!

Making the shell was easy as well. I did need that 4th egg. I ended up splitting the shells in half and sandwiching the cream in between. I now have to find neighbors who will want some of these or else I will consume all on my own and that would NOT be a good thing! Stacie P. 2013-02-17T20:30:51Z item not reviewed by moderator and published This is my teen sons' favorite dessert. I have been making this for the last 6 years and it is a never fail for me. I bring it to all our holiday, family and friend events. It is always requested. We had a bakery that went out of business many years ago; and everyone comments that these taste exactly like that beloved bakery's version. Also great at bake sales (if you are still allowed to have one in your area. Gail B. 2012-11-16T08:48:15Z item not reviewed by moderator and published CHALKY PASTRY CREAM: I am so sad! I think of Gale as THE baker on this network.

But this pastry cream puts the corn starch in the egg yolks while they are being beaten with sugar instead of putting the corn starch in the milk while itâ€™s being heated. So it never fully dissolved, and after licking the spatula I now cannot get the raw chalky feeling and bitter flavor off my tongue. Other recipes also include SALT in the pastry cream; it really is needed and I added it to improve the flavor but the texture is just so bad. This pastry cream really did not work for me; I am afraid I have to throw it out. So sad! :-( HomeGirl47 2012-10-19T21:49:34Z item not reviewed by moderator and published Wow this was so good and once I made the eclairs for the family it was easy the first time there is a bit of reading but when you make them its extremely simple! Love them to death Oh ya for the custard we used our injector (needle made it super easy Kate R. 2012-09-12T10:58:00Z item not reviewed by moderator and published Made this for the family tonight.

This was the first time I have made any pastry like this. The only issues I had were the custard was bery stiff to pipe into the pastry. Any my pastry collapsed while cooling. I think the problem with the pastry was I forgot to set the time for my reduced temp baking time, so I went by color. They looked right and the pastry was fully cooked but I think it just needed a couple extra minutes to firm up. LAURENCE F. 2012-07-08T20:27:21Z item not reviewed by moderator and published just made them now... WOW i thought it was fun making everything from scratch and the custard turned out awesome, pastry rose to perfection. i made half like eclairs and half in muffin trays both as good as each other they grew 4 to 5 times there size. all in all it took me about 3 1/2 hrs but would be a lot quicker next time.

thanks for the recipe very very much Guest 2012-07-05T01:36:25Z item not reviewed by moderator and published I only used the recipe for the pastry shell and the chocolate coating, but I thought that both were sensational. The recipe wasn't too difficult to follow and I was able to substitute ziplock bags for the pastry bag. The chocolate was perfectly glossy, although I did add slightly less cream to make it a little less runny. The only reason that I didn't use the filling provided here was because I was making this for my mother who does weightwatchers so I needed to find a way to make this recipe a little more fat conscious. I ended up using fat free Jello vanilla pudding which still fit the bill. Katie T. 2012-06-28T14:13:57Z item not reviewed by moderator and published Pretty easy recipe given you have the right tools. The pate a choux was spot on I needed to use that fourth egg though. I wouldn't recomend using a cheap thin cookie tray though use a commercial half pan or full pan with parchment......not bad. probably better second time around.

Guest 2012-03-30T22:54:50Z item not reviewed by moderator and published This is easier than I thought and the outcome is great! I like the filling, but next time will try whipped cream. The only thing is i didn't use pastry bag to make the pastry, but still tastes good! It takes time, but it worth it. queenyb 2012-03-09T17:09:14Z item not reviewed by moderator and published A huge waste on time and money! The pastry turned out terrible! it did not rise and was like a solid brick,while following the recipe EXACTLY. the pastry was heavy, thick, and was the exact opposite from the picture, next time i will defiantly use a different recipe. Guest 2012-02-21T18:24:02Z item not reviewed by moderator and published OMG! This recipe is yum!. It was easy to make, although it does take time. I was looking for something to use up all the fresh eggs from my chickens. I will certainly make this again. I made some small for dinner party.

Worked great. I'm thinking of variations like lemon for the custard filling.; @kim_ 2012-02-19T17:59:06Z item not reviewed by moderator and published Made this today. I really like the creme filling and I am thinking about using this in a Boston Cream Pie. I had a little trouble with the pastry, but I am going to try again. I must have made a mistake. They didn't puff up. So I just put them together like cookie and it worked just fine. donnak#3 2012-02-04T18:07:13Z item not reviewed by moderator and published I love this eclair but we at Wal-Mart were i have made them they call them long john but it still one of the best Albert C. 2012-01-26T15:34:19Z item not reviewed by moderator and published I used this recipe for the filling only, it came out really well for the most part. There was some separation in the pot, so I ended up draining some of the excess fat. I used light cream by the way.

I also added in some melted dark chocolate and it worked really well! Guest 2012-01-20T19:56:08Z item not reviewed by moderator and published best cream ever&lt;3 khatuna n. 2012-01-12T19:15:02Z item not reviewed by moderator and published I like it alot. but you have to use alot of pans lennonjones 2011-11-17T17:22:24Z item not reviewed by moderator and published Super Yummy and not difficult at all. The directions are right on the money - if you follow them, then you'll love the eclairs! I opted for a ziplock bag to place the dough on the baking sheets. I did use a pastry bag and tip to fill the eclairs but if you don't have the tips and bags, you could always slice the eclair, fill it, close it up and dip it in the chocolate. One note on the chocolate - it was a little on the thin side for my taste. Next time I am going to try decreasing the cream a tad or increasing the chocolate.

I did add a touch of butter to add some shine to the chocolate as well. Guest 2011-11-12T15:33:49Z item not reviewed by moderator and published This is a delicious receipe and a keeper. Sounds hard to make but it's not. I've been making eclairs for my family and now only for myself and my husband for 30 years. I use a large tablespoon and spoon the dough on to the cookie sheet, then shape into a small log. This will work great. Sometimes I've used a turkey baster to fill the Eclairs. Guest 2011-10-18T19:10:59Z item not reviewed by moderator and published Wonderful. Definately worth the extra time. This is my all-time favorite eclair recipe. I do use milk chocolate instead of semi-sweet, but everyone who has ever tried them has loved them! larra_77 2011-10-09T22:06:34Z item not reviewed by moderator and published WOW, They came out perfect!!!

First time I made them and a little nervous but they really did come out great and my husband loves them. The mixture I made seemed too much to fit into one baking sheet comfortably. Some of them also came out too big and looked more flatter than they should be. Next time I will make them smaller (to come out like a regular sized eclaire and spread them out on two trays. They taste amazing and I know I will be keeping this recipe for many future occasions. Angie8888 2011-08-20T13:12:53Z item not reviewed by moderator and published fantastic. go for 1 dozen, smaller ones, though. Guest 2011-07-31T19:18:27Z item not reviewed by moderator and published Came out perfectly. I've always wanted to make a custard eclair but my last attempt 10 years ago was a disaster. I followed the instructions to the letter and I could not ask for a better result. travisromany 2011-07-03T16:59:12Z item not reviewed by moderator and published The original recipe is fabulous.

However,here is a compilation of tips from pages of reviews that made this recipe even better: 1) if you don't have a vanilla bean, use 1/2 tsp vanilla extract. 2) For the pastry, use milk instead of water and add 1/2 tsp baking powder. 3) Use a ziplock with a 3/4 inch wide tip cut off for the pastries, 4) Check the pastries after 20 minutes of baking, since that is all it took for mine 5) Omit the egg wash. Didn't miss it and saves a step. 6) Skip the cream f you want a chocolate shell as opposed to frosting. These look and taste PROFESSIONAL!!! daniellel02 2011-06-21T21:24:23Z item not reviewed by moderator and published An excellent recipe! I have never made this type of pastry before and was pretty nervous, but it turned out beautifully :) I used canned evaporated milk for the pastry creme (normal, not low fat) as I didn't have whole milk on hand.

Maybe because of that (the evap milk instead of whole milk) we had to use 4 eggs, and the dough was still pretty stiff. But we forge ahead and piped them into mini eclairs (we got about 24 minis) and baked them for 12 mins at 425, then for 20 minutes at 350. We cracked the oven open and allowed them to cool down for 5 minutes or so, and then used a chopstick to poke holes in them. The only other thing we changed was to use semi sweet choc chips (again, what we had on hand) and mixed a generous cup of chips with a 1/2 cup of evap milk for the ganache. Will be making these again next weekend for my daughters Paris themed grad party! roweena 2011-06-11T20:36:31Z item not reviewed by moderator and published I have made these eclairs probably 12 times, and they never fail to impress! Love, love, love this recipe! Thanks Gale!! JODIE S.

2011-05-11T02:52:40Z item not reviewed by moderator and published I have been making this recipes since I was 13. Great, easy instructions (per Gale Gand usual) and an amazing outcome every time. I usually pipe many more smaller eclairs, so I have a shorter bake time---I always watch them in the oven like a hawk. They burned once and were completely unusable. I serve the eclairs with the leftover custard and ganache and everyone can customize their eclair. So gooood.... Guest 2011-04-12T23:56:13Z item not reviewed by moderator and published I used one teaspoon of vanilla extract to make these. THey were AMAZING. It's difficult because you must follow exact instructions, no shortcuts, but they were sooo good. I know from experience that stuffing them is difficult so I layered two "tubes" pf dough on top of eachother, and once the were done baking i could peel to top layer off, spread the filling, and place it back like a sandwhich.

And I also decided to leave out the whipping cream for the chocolate, as I like more of a shell than a frosting. sburry01 2011-02-25T18:14:09Z item not reviewed by moderator and published I read all the reviews before using this recipe, everyone praised it. Why am I the only one who is disappointed? I followed the recipe to a tee and the dough was horrible. I made it 4 times and still didn't come out right. I have no idea what happened. I started at 9 am and stopped baking at 8 pm! I'll leave the eclair making to my local bakery, because obviously....I can't cut it. veronica t. 2011-02-13T02:12:50Z item not reviewed by moderator and published Made these fantastic recipe this morning. Super easy and delicious. Tips: use 1/2 teaspoon vanilla extract to replace the beans. I used one teaspoon and the custard was overpowering with vanilla flavor. Baking time: 425 for 10 minutes, 375 for 20 minutes and let pastry cool inside the oven.

Pastry will sink if you open the oven too many times or if you take them out to cool. To prevent sogginess, slice the pastry soon after it is out from the oven. This will release steam from inside and allow the pastry to remain crisp. Hope this helps. Oh, cut the sugar in the filling to 1/2 cup or lesser. I find that the custard is a little too sweet. meiyen 2011-02-10T13:51:07Z item not reviewed by moderator and published instead of using a vanilla bean does anyone know how much pure vanilla extract i need use instead? Andria V. 2010-12-09T14:39:13Z item not reviewed by moderator and published This recipe was delicious and presents beautifully! My husband was so impressed and thought he had forgotten a special occasion when he ate them. Instead of making actual eclairs, I piped the pastry dough into puffs. I didn't have heavy cream on hand for the chocolate glaze so I used whole milk instead and it turned out wonderful. I also omitted the egg wash. I'll definetly be making these again.

crazeeboutfood 2010-12-03T23:04:02Z item not reviewed by moderator and published I've been searching for the perfect chocolate eclairs and Im so glad I found it already! And this recipe is what Im talking about. For this recipe, I made 30 eclairs but for the filling and chocolate glaze, I only consumed half of it. So, i just need to prepare another batch of the choux pastry to consume the remaining filling and chocolate glaze.. Enjoy! iloveyouhubby 2010-10-11T12:21:14Z item not reviewed by moderator and published I just made these eclairs for my boyfriend and they turned out great! They taste just like the ones he buys at the store! The only thing I would note is that I would use jumbo eggs - I used large ones when I made this and the dough was too stiff with 3 eggs but really runny and hard to control with 4. I also used milk chocolate chips instead of semi sweet for the glaze. I can't wait until he gets home and sees his surprise! Sarah W.

2010-07-30T18:23:28Z item not reviewed by moderator and published These eclairs are so delicious, I can't believe that they were so easy. Time consuming, but easy. I've tried making pastry cream before for a princess cake, and it was a disaster, but this recipe is perfect. I may have cooked the eggs a little too long, but the pastry cream was still really good. I didn't have much time for it to get thicker in the fridge, so I put it in the freezer for awhile, and it worked really well. I also don't have pastry tips, but it was really easy to just spoon the batter onto the tray and I cut the eclairs in half to add the pastry cream in the middle. I also didn't use the egg wash, and they came out just fine. I will be making these for everyone now! e_chuchel 2010-07-30T14:24:02Z item not reviewed by moderator and published nothing else to say kenneth e.

2010-04-27T19:57:09Z item not reviewed by moderator and published I have to make a french dessert for my French 1 class. &amp; I'm hoping I will be able to make these. I really want to make them. They sound so delicious. From the other comments at the bottom, I'm guessing they are delicious! So I hope I get a good grade! :D Yaya R. 2009-10-26T21:25:47Z item not reviewed by moderator and published These eclairs were incredibly delicious!!! The pastry is so light and airy, and the flavor is out of this world. I did not brush the pastry with egg wash before baking and they still turned out browned and perfect (I don't love the eggy flavor pastry gets when brushed with egg wash). The filling is so creamy and scrumptious, the best custard I have ever eaten!!! I love, love, love these eclairs!!! Megan S.

2009-10-16T13:19:31Z item not reviewed by moderator and published I followed The recipe, DID NOT open the over, used all 4 eggs and actually doubled the entire recipe, so I would have enought)))) I was right! It's the best eclair... And I've tried different ones before. Thank you for sharing this great idea!!!! Maria M. 2009-09-14T01:57:56Z item not reviewed by moderator and published I used 4 and a half eggs, and used the other half for the egg wash, I did soething silly by opening the oven door several times and some of them became simi-flat, I was too lazy and in a hurry so I filled them with ready made custard and some with cookie flavoured pudding, coverd the custard filled with chocolate galze, and the pudding filled with white chocolate glaze, it was amazing !!!!!! I couldn't believe it!!! it disappeared so fast!!! especially the white choclate ones, every fell in love with it, and some fell in love with me for making it ;-), thanks Gale, a true Genuis.

mystiquesally 2009-08-30T10:38:31Z item not reviewed by moderator and published These eclairs came out fantastic like a bakery's and not complicated to make at all. I opted to follow a previous rec to use French Vanilla Pudding mix, and substituted some light cream for milk, and the filling came out delicious. The pastry rises perfectly, but make sure to add the eggs after the "dough" has had time to cool. I would easily double the recipe next time, because the recipe does not produce a lot and they disappear rather quickly (considering I made both eclairs and cream puffs with the pastry). For a family of 5 or large party, doubling the recipe is a must! bhf108 2009-03-28T02:38:21Z item not reviewed by moderator and published I made this gluten free and it was still awesome! VERY Tasty, I did use 1 cup milk in the pastry instead of water. If they last they are even better the next day! to view the altered recipe go to....

C'est la vie Chick-a-dee 2009-03-27T18:55:38Z item not reviewed by moderator and published the pastry didnt rise! it was like a pancake. I just sandwiched it. Husband likes it! J M. 2009-03-17T05:38:06Z item not reviewed by moderator and published This is an excellent recipe! My husband and my son both said they are better than elcairs from the bakery. They really aren't difficult to make either! I don't have a pastry bag so I used a ziplock plastic sandwich bag and cut a small hole in the corner to squeeze the dough out. I do agree that you can make the eclairs a lot smaller than what is advised in the recipe. I made mine about half the size and they were still large. These eclairs are definitely five star! Amy D. 2008-05-13T09:48:08Z item not reviewed by moderator and published The first time I made these, my husband and son ate them in one sitting. I barely got a taste!

I make them smaller than the recipe recommends -- slightly larger than bite-sized -- and they are so elegant. How perfect these would be for a tea party, or a bridal shower, or a bake sale for a cause you're REALLY fond of -- because it would not be easy to give these away! I substituted pure vanilla extract for the vanilla beans, and it still turned out beautifully. What a great recipe! Pamela S. 2008-03-06T16:35:08Z item not reviewed by moderator and published This was my first time making eclairs, and it was surprisingly easy (but time consuming). I wanted to serve these on a Saturday night for dessert and had a lot of other things to do. I made the "shells" on Thursday evening, baked them, and placed them in a resealable container. On Saturday afternoon, I recrisped them in a 350 degree oven for a few minutes, cooled them again, and then filled and glazed them. They were very delicious. The only thing I was disappointed in was the lack of vanilla flavor in the filling.

I really thought the vanilla bean half would give it a great flavor; I may use my vanilla bean paste the next time. LISA N. 2008-02-25T13:05:29Z item not reviewed by moderator and published The chocolate glaze is great! After making the custard, I whipped it with about 1/2 cup of cool whip. Annie S. 2008-01-28T16:04:59Z item not reviewed by moderator and published This recipe was so easy and wonderful. I made these for a family get together, and my guests couldn't get enough of it, they even carried some home. They couldn't believe I had made them. They were super easy to make and tasted great. Thanks!! Perl T. 2007-12-31T11:44:52Z item not reviewed by moderator and published These Eclairs are good, but to make them better....try them using milk instead of water in the pastry recipe and add 1/4 tsp. of baking powder..they will not be bland. I make them this way and sold them at my catering business.

If lack of time, use French Van. Pudding but cut milk to 1 1/4 c. of milk, then fold in cool whip to smooth consistency,,no one will know it was homemade custard. Put Gnache Choc. on top and sprinkle with chopped nuts..or dust with confectionery sugar....you WILL GET RAVES....customers come back for thirds and wonder why the pastry is so good and not bland like regular puffs! Judi H. 2007-09-08T19:36:41Z item not reviewed by moderator and published These were absolutely "blow me away" delicious. The only thing I could have practiced first was filling these--they took forever and were a PINA to fill but end result was worth the trouble. I have a friend who requests these everytime she sees me. I just laugh cause they were hard to fill, soI would only fix for special occasions. joy k. 2007-07-23T16:39:25Z item not reviewed by moderator and published it was the best eclairs I ever tasted ... even french baker's can't do them better ! ABEER B.

2007-06-29T18:14:47Z item not reviewed by moderator and published The egg shells I accidently dropped in gave the Eclairs a crunchy texture. Otherwise, they were delicious. Rock H. 2007-03-17T14:04:37Z item not reviewed by moderator and published Great Recipe. I have made these many times. I made the eclairs smaller, they were small enough to place in paper cups used for cupcakes. The recipe for the filling is great but when I needed dessert for unexpected guests I used french vanilla &amp; chocolate cook &amp; serve pudding. One more suggestion on the vanilla filling eclairs I dusted the tops with powdered sugar. Colleen H. 2006-12-23T00:51:30Z item not reviewed by moderator and published I made these eclairs for my Dad's birthday and everyone loved them! The filling was awesome. I did make it a little too thick so if that happens I just added some milk after it had been chilled until it was the consistancy I wanted, it totally worked out. I will for sure make these again. Amy S.

2006-05-08T18:19:23Z item not reviewed by moderator and published Excellent, love them. Ana E. 2006-03-17T01:33:27Z item not reviewed by moderator and published This is my third time using this recipe. The first try, I changed the filling, thinking I could do better. Wrong! The second time, I changed the glaze, thinking I could do better. Wrong! This time it is for dessert for Super Bowl Sunday, and I followed the recipe to a "T". Of course, we had to "taste test" beforehand. My wife, who is not a big dessert fan, wanted to go back for seconds! Thanks, Gale! And thanks to all of the FoodNetwork Chefs! You guys make me look like I know what I'm doing in the kitchen! Al P. 2006-02-05T04:46:00Z item not reviewed by moderator and published These eclairs are better than any bakery. The custard isn't runny and the vanilla beans add very good flavor.

I add the vanilla pod also and let it steep with the milk mixture and disgard it right before the milk mix is added to the egg. Very classy and impressive, your friends will never believe you made it from scratch. bonnie m. 2005-12-26T05:44:43Z item not reviewed by moderator and published This is a great recipe but the time to bake the pastry is not included. I had to check the oven frequently for the correct "doneness". Paula E. 2005-10-22T11:45:05Z item not reviewed by moderator and published The best eclairs I have ever made! Kathy A. 2005-03-25T18:28:33Z item not reviewed by moderator and published Fantastic recipe. Absolutely delicious. I made the custard one Second day, I made the eclair and chocolate glaze. There is so much chocolate glaze. Unless you are going to have extra glaze for dunking your eclairs, I recommend halving the recipe. JULIE C.

2004-09-21T10:07:12Z item not reviewed by moderator and published This recipe is easy and DELICIOUS!!! Noelle1113 2004-08-30T15:06:27Z item not reviewed by moderator and published DAN S. 2004-08-10T09:39:16Z item not reviewed by moderator and published Not difficult to make at all, and we devoured them over 4 days. I liked them better refrigerated overnight. Making them for a second time in less than a week for friends. JILL A. 2004-07-22T20:13:48Z item not reviewed by moderator and published I was wondering the same. Someone said you can use 1/2 tsp of extract.

Krazekat 2013-12-03T20:00:36Z item not reviewed by moderator and published chocolate eclair torte Katrina Smead 2014-10-12T18:24:47Z item not reviewed by moderator and published Did you continue the full instruction of the pastry cream and heat it again after mixing the ingredients? If you licked the spatula before doing this, it would taste chalky. The corn starch dissolves while the entire mixture is being cooked. I'm about to make this and would like to know if that may be what went wrong? Katrina Smead 2014-10-12T18:28:55Z item not reviewed by moderator and published On TV Chocolate Éclairs with Pastry Cream Filling Recipe - Eugenie Kitchen Eugenie Kitchen Chocolate Éclairs with Pastry Cream Filling Recipe May 9, 2013 Recipient Email Enter a Message I read this article and found it very interesting, thought it might be something for you.

The article is called Chocolate Éclairs with Pastry Cream Filling Recipe and is located at Captcha Submit Chocolate Éclair is one of the best French dessert which can be made at home. And I have to admit that choux is one of my favorites. They are just so cute, aren’t they? You make small amount of dough, then it puffs up in the oven. Voila, you have suddenly so many little fluffy pastries in your kitchen! – This is a magic of twice-cooked French choux pastry. You can be creative and build various beautiful desserts with choux. So it’s no wonder that Sant-Honorés are signature pastry for Ladureé, éclairs are for Fauchon in Paris. Today I made éclairs. It’s not difficult to make. So, let’s get cooking! Here go the ingredients. As you see below, to make Éclairs, you will need to watch crème pâtissière and pâte à choux . Yes, Éclair requires a few steps, it takes time. But it is totally worth the time! Make pate a choux (choux dough). See the video below: Score choux with fork. Choux being baked.

Make the pastry cream first before making choux. And store in the refrigerator. The recipe video is below: Fill the pastry cream in the eclairs. Remove excess chocolate ganache. * Read the pastry cream recipe and watch my video. 5. Fill the pastry cream. 6. On the bottom of the éclairs, make two holes with a tip of a small knife. With a small plain pastry tip, pipe filling into one of the holes. Stop piping when pastry cream starts to come out of the other hole. You can make holes on top if you want. 7. Glaze Dip éclairs into the ganache and remove excess chocolate wiping with an index finger. 8. When cooled, ganache has really spreadable consistency. To decorate on top, you can use melted white chocolate. And I am using violet food color. 3.5.3208 I love my éclair filled with vanilla crème with chocolate ganache. And this is for my mother. In fact Choux pastry is one of few French desserts which my mother loves. It’s perfect for her. And me, too! But who doesn’t like choux pastry?

BBC Food - Recipes - Chocolate éclairs Chocolate éclairs 30 mins to 1 hour Cooking time 30 mins to 1 hour Serves Vegetarian Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze. Equipment and preparation: You will need a large piping bag fitted with a 1.5cm/½in fluted nozzle and a 0.5cm/¼in nozzle. 4 medium free-range eggs , beaten For the filling 20g/¾oz unsweetened chocolate , 100% cocoa solids 450g/1lb pastry cream (crème patissière), at room temperature (see Top recipe tip below) 1 tbsp strong cocoa powder , sifted For the glaze Method Preheat the oven to 170C/325F/Gas 3. For the choux pastry, place the water, milk, butter, sugar and salt in a medium saucepan over a high heat and bring the mixture to a boil. Remove the pan from the heat and, using a wooden spoon, quickly beat in the flour until the mixture is completely smooth.

Turn the heat down to medium, return the pan to the hob and cook for about one minute, beating all the time, or until the mixture comes away from the edge of the pan. Remove the pan from the heat and gradually beat in the eggs until you have a smooth, dropping consistency. (You are looking for the mixture to just drop from the spoon, not run off it; you may not need all of the egg to reach this stage. ) Transfer the paste to a large piping bag fitted with a 1.5cm/½in fluted nozzle and let the mixture to cool for about five minutes in the bag to stiffen slightly before you begin the piping. Line a large baking tray with greaseproof paper and pipe on 12 éclairs, each about 15cm/6in long. Alternatively, for a more professional and uniform finish, pipe four rows of pastry, each about 36cm/14in long, onto a non-stick tray and freeze. Cut the frozen strips into three and either defrost and cook as below, or bake from frozen and add five minutes to the cooking time.

Bake the éclairs in the preheated oven for 30-35 minutes or until golden-brown, then transfer to a rack and leave to cool. For the filling, melt the chocolate in a bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water or the chocolate will burn. Pour the melted chocolate into the pastry cream, mix in the cocoa powder and whisk together to a smooth consistency. You could chill the mixture at this point for 30 minutes, then whisk again before you fill the éclairs, to give a creamier mouth-feel to the filling. When you are ready to fill the éclairs, transfer the filling to a piping bag fitted with a 0.5cm/¼in nozzle. Pierce the underside of each éclair four times with the tip of the nozzle, gently squirting a little of the filling into the éclair as you do so. For the glaze, gently warm the fondant in a small pan over a low heat until it reaches body temperature. Stir in the cocoa powder and enough of the water to make a smooth paste, then transfer to a piping bag fitted with a 1.5cm/½in nozzle.

Pipe the glaze onto the top of each éclair, removing any excess with the back of your finger, then place in the fridge for the glaze to set before serving. Recipe Tips The éclair cases can be baked in advance and frozen. Defrost for one hour then fill them with the pastry cream. Alternatively, you could freeze the éclairs uncooked and cook them straight from the freezer when required, in which case add five minutes to the cooking time. The pastry cream (or crème patissière) can be made up to three days in advance and stored in the fridge. Alternatively flavour the pastry cream with coffee or vanilla extract instead of chocolate and do not add the cocoa powder to the glaze. How-to videos Choux Pastry or Pâte à Choux | CraftyBaking | Formerly Baking911 Choux Pastry or Pâte à Choux Copyright © 2000 Sarah Phillips CraftyBaking.com All rights reserved.

Choux pastry, also known as pâte à choux (paht ah shoo), choux, or eclair paste, it is not really a dough in the strictest sense, but rather a thick paste made on the stovetop from a roux with the addition of eggs. It is then formed on a baking sheet, usually piped through a pastry tip into different shapes, and baked. Choux pastry paste is versatile and used to make many items, such as cream puffs, éclairs, profiteroles, croquembouche, Paris Brest, and Saint Honoré. Unlike puff pastry that uses fat to puff up in volume, pâte à choux relies upon the high water content in eggs as leavening to steam open the paste. When formed into a mound on the baking sheet, it bakes into the classic Profiterole or cream puff look. In fact, pâte à choux translates into "cabbage paste," referring to the baked cream puff's resemblance to a small cabbage head. The goal in making the perfect cream pastry puff is to have the finest crispy crust, the lightest interior, and an even and golden browned shape.

Its round somewhat hollow center can be cleaned out and filled with whipped or pastry cream, and sometimes topped with powdered sugar or a chocolate glaze. RECIPES Cream Puff (Profiterole): Choux pastry is baked into small round puffs, which when cooled become hollow in the middle and are served with whipped cream, pastry cream or custard in the center. You will commonly see this garnished with a hardened caramel sauce (my favorite). Croquenbouche: The Croquembouche, which translates as "Crunch in the mouth", is a delectable French dessert that is often served at weddings, in place of a wedding cake. It is a tower made up of pastry cream-filled cream puffs, made from Pâte à choux dough, all held together with crunchy caramel cage. Many times, it is elaborately decorated with candied flowers, bows and spun sugar. You need a mold to build a very large croquembouche, but a small one can support itself, and it is not as hard to make as you might think. It is a very impressive dessert! We have a gorgeous Croquembouche Tutorial .

Éclair: A variant from the donut type dough used in many American versions of this French favorite, éclairs are a long, thin pastry made from choux pastry and is filled with cream and topped with icing (usually chocolate). In France, éclairs are made by baking the oblong choux until crisp and hollow and then filling it with coffee or chocolate flavored pastry cream. Other favorite fillings are custard or freshly whipped cream, rum-flavored custard (my favorite), almond or chestnut puree or fruit fillings. Éclairs will vary from patisserie to patisserie, but are almost always delicious. Check out our Pomegranate Pistachio Chocolate Eclairs recipe . Paris Brest: This classic French showstopper dessert - a large ring of airy pâte à choux pastry topped with almonds - the same pastry used to make éclairs and cream puffs, that is split and traditionally filled with the richest praline pastry cream and sprinkled with powdered sugar.

Resembling a wheel, this French pastry is thought to have been created by a Parisian pastry chef to celebrate an 1891 famous bicycle race from Paris to Brest and back again, in Brittany, which was the precursor of the Tour de France. Try our Paris Brest Tutorial . HOW CHOUX PASTRY WORKS The single most critical factor in its successful preparation is the first precooking stage. To make a choux pastry, water, butter and salt (to prevent eventual cracking) are heated on the stovetop to a rolling boil, so the fat is dispersed throughout the liquid. The pot is removed from the heat and the flour, which can be a mixture of cake and bread flours or all-purpose, is sifted over the hot liquid, and then stirred. When the pot is returned to the stove, the mixture is stirred constantly and continuously flattened against the sides of the pan, drying the paste as much as possible. The whole process will take about 3 - 5 minutes of continuous beating. Immediately remove from heat or the fat will separate out. Note that the bottom of the pan will be lightly filmed with the paste which you shouldn't scrap while cooking.

The cooked mixture is transferred to a mixer, and the eggs are then added, and beaten into it until smooth, called a "panade". It's very important that each egg be fully incorporated before you add the next so the paste won't separate. It can be a slow process. After all the eggs are incorporated, the dough should be stiff enough to hold a peak when a spoon is lifted out of. During beating, the mixture thins and emulsifies into a stable emulsion of fat and water with the help of the yolk lecithin. The dough is baked immediately in a well preheated oven to ensure the greatest expansion and lightness. When baked, the starches in the flour and proteins in the egg coagulate and eventually brown on the outside. Precooking on the stove also forms a gelatinized mixture, as the wheat flour absorbs water and begins to set. During baking, the crust traps steam inside, generated from the moisture in its ingredients and hot air from the oven, plus leavening from the beaten eggs. It is this principle, which causes them to become inflated, hollow and stay puffy.

A properly baked choux retains its puffy shape, with a hollow interior with an outside that is crisp and fairly dry, with an all over golden color. When broken apart, it should be somewhat hollow with a slightly moist crumb on the inside. However, if they are removed from the oven too soon, the structure of the shell has not solidified, and it will collapse. To check, a wooden skewer inserted into the center should come out dry. If wet and eggy, return to the oven as necessary. Remove when done and cool on a wire rack. Other Recipes Chocolate Eclairs | CraftyBaking | Formerly Baking911 This is a free recipe. Join now as a Premium Member to enjoy hundreds more! Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2012 Sarah Phillips CraftyBaking.com We decided to make mini éclairs, but you can always make regular sized ones from this recipe tutorial; just pipe them larger. A variant from the donut type dough used in many American versions of this French favorite, éclairs are a long, thin pastry made from choux pastry and is filled with cream and topped with icing (usually chocolate).

We use our foolproof recipe, and incorporate all of our baking tips and techniques to ensure success. In France, éclairs are made by baking the oblong choux until crisp and hollow and then filling it with coffee or chocolate flavored pastry cream. Other favorite fillings are custard or freshly whipped cream, rum-flavored custard (my favorite), almond or chestnut puree or fruit fillings. Éclairs will vary from patisserie to patisserie, but are almost always delicious. Sarah's Secrets Many recipes for Pâte à choux dough vary, but this is the one I use because it is no fail! Always pay attention to what the choux pastry dough looks like - it should be creamy and smooth so it can be piped and hold it's shape. It is important to make sure it is not dry when you cook it; after all the eggs are incorporated, the dough should be stiff enough to hold a peak when a spoon is lifted out of it, but still be somewhat moist. It should not be leaching oil from the butter.

INGREDIENTS AND INSTRUCTIONS STEP I: MAKE THE PASTRY CREAM IN ADVANCE AND CHILL IT Make the pastry cream in advance and chill it for 1/2 day (4 hours) before using, so it can be nice and cold when you are ready to fill your baked puffs. PASTRY CREAM by Sarah Phillips / Recipe alone Makes 2 cups cornstarch: 1/4 cup / 1.05 ounces / 30 grams sugar: 3/4 cup / 5.25 ounces / 150 grams whole or 2% milk: 2 liquid cups / 17 ounces / 484 ounces egg yolks, lightly beaten: 4 large / 2.6 ounces / 74.4 grams salt: 1/4 teaspoon / 1.5 grams vanilla extract: 2 teaspoons / 8 grams or any flavored extract or 1/4 teaspoon flavored oil or 2 teaspoons citrus peel unsalted butter: 2 tablespoons / 1 ounce / 28.38 grams INSTRUCTIONS 1. Prepare an ice-water bath by filling a roasting pan or large mixing bowl half full with water and ice; reserve for later use.

2. In a large size bowl, combine the cornstarch with 1/4 cup of the sugar in a mixing bowl. 3. Stir in 1/2 cup of the milk. Then, with a wire whisk, blend the yolks into the cornstarch mixture, until smooth. 4. In a medium size heavy-bottomed saucepan, combine the remaining 1 1/2 cups milk with the remaining 1/2 cup sugar and the salt. Cook over medium heat and bring to a boil while stirring to prevent the mixture from burning. Remove pan from heat and let it cool slightly. 5. Temper the egg mixture so the eggs won't cook or curdle: First dribble a small amount of hot milk in a steady stream into the eggs while quickly whisking the two together. This raises the temperature of the egg gradually and cools the milk slightly. Continue to dribble about 1/3 of the hot milk mixture to the egg mixture in the mixing bowl, whisking constantly. Add the remaining milk mixture to the eggs, whisking constantly. Return the mixture back to the saucepan. 6.

Turn on the heat to medium and continue cooking, vigorously stirring with a whisk, until the mixture comes to a boil and the whisk leaves a trail in the pastry cream, taking about 5 to 7 minutes. 7. Remove from heat and strain through a fine mesh strainer. Then, stir in vanilla extract and butter. Transfer the pan to the ice water bath, stirring occasionally, until the pastry cream is cool, about 30 minutes. Between stirring, cover surface of pastry cream with plastic wrap, to keep a skin from forming. 8. When cool, transfer pastry cream to a bowl and place plastic wrap directly on the surface, to prevent a skin from forming. Refrigerate until needed. STORAGE Transfer the pastry cream to a covered storage container and refrigerate for up to 3 days. Pour off excess liquid that forms on top and then stir before using. Does not freeze. STEP II: MAKE THE ECLAIRS FROM PATE A CHOUX DOUGH PATE A CHOUX DOUGH by Sarah Phillips Yields 3 cups.

Makes enough pastry for 10 to 15 large or 30 mini éclair shells INGREDIENTS SAVORY VARIATION - Omit sugar, decrease the butter to 6 tablespoons (3 ounces) INSTRUCTIONS Preheat the oven and prepare the pans: 1. Position an oven shelf in the upper and lower-middle levels of the oven and preheat the oven to 425 degrees F. SARAH SAYS: A convection oven is ideal for choux pastry, yielding a more uniform color and puffiness. If using, bake at 50 degrees lower than the temperatures stated above. 2. Cover two baking sheets, preferably rimmed, with nonstick baking mats or parchment paper. Do NOT grease the pans; the grease will cause the dough to flatten. NOTE: Rimmed baking sheets are best to use so the baked puff pastry balls do not fall from the pans when you remove them from the oven. You will need four pans. Make the Pâte à choux dough: 1. Combine water, butter, sugar and salt in a 2-quart heavy bottomed saucepan. Place it over medium heat.

Cook, stirring occasionally with a wooden spoon, until the butter melts and the liquid is brought to a rapid boil. Immediately remove the saucepan from the heat 2. Immediately sift in the flour all at once. Beat with a wooden spoon until smooth. 3. Return the saucepan to medium heat and cook for about 3 to 5 minutes, beating constantly with a spoon. This is to evaporate all excess moisture from the mixture. While you cook the paste, flatten and turn the dough against the sides of the pan, drying the paste as much as possible. The dough will form a cohesive ball in the center of the pan even after a few strokes. Note that the bottom of the pan will be lightly filmed with the paste which you shouldn't scrap while cooking.. Cook and stir until the mixture holds together and begins to leave the sides of the pan clean, leaves the spoon clean, and leaves a thin film on the bottom of the pan. SARAH SAYS: Avoid overcooking the paste and letting the fat separate out from the butter. 4. Transfer the paste, without scraping the bottom and sides of the pan, to a 2- to 3-quart bowl or the bowl of an electric mixer.

Fit the mixer with a paddle attachment and beat on the lowest speed for 1 minute or until it cools slightly before you add the eggs. 5. The eggs should be close to room temperature. With the mixer on low, add them to the one at a time, beating well after each addition, to prevent the mixture from breaking and separating. The dough will appear slippery at first but will become sticky and then smooth again as you continue to mix. The dough will be warm. 6. After all the eggs are incorporated, stop the mixer, and the dough should hold its shape and be stiff enough to hold a peak when a spoon is lifted out of it. It will also still be somewhat sticky from the eggs. When you have added the last egg, pinch off a small bit of dough with your thumb and index finger, and pull it apart. If it stretches between your thumb and finger, it is at a good consistency. If it breaks apart right away, add another egg and beat to incorporate. If the dough is too soft, it will spread out when formed; add a teaspoon of flour at a time to the mixture and beat on low to stiffen. To make the éclairs: 1.

Preheat the oven to 425 degrees F. 2. Scrape the dough into a piping bag fitted with a Wilton #12 round tip. Proceed as quickly as possible so the Pâte à choux dough is still warm when it enters the oven. Cold choux pastry will also be stiff and harder to pipe. 3. Line a baking pan with a sheet of parchment paper, using dabs of choux dough at each corner to glue the paper down. If you want a guide while piping your éclairs, draw lines on the underside of parchment paper before you put it down, about 3 1/2 inches long, and about an inch apart. 4. Pipe out the dough into 3 1/2-long strips, trying to keep them of even thickness along the length. Keep them about 1-inch apart. 5. Brush the tops lightly with a egg wash made of an egg beaten with a teaspoon of water. 6. Take a fork and draw the tines lightly down the length of each éclair, scoring the top. This will help the éclairs expand evenly in the oven. 5. For best results, bake the dough immediately after it's formed in a well-preheated oven.

This will ensure the greatest expansion and lightness. STORAGE If you have more dough than you need, form and bake all of it and freeze the excess finished eclairs. Baked and cooled shapes may be frozen. Wrap them tightly after they have cooled. Bake the formed choux dough: 1. Place the filled baking sheets in the upper and lower-middle levels of the preheated 425 degrees F oven. Bake until the eclairs are beginning to puff up and take on color, about 10 minutes. 2. Rotate the pan. Lower the temperature to 350 degrees F, and prop the oven door open slightly with a wooden spoon. Bake for about 15 minutes more or until the éclairs have turned golden brown. To check, a wooden skewer inserted into the center from its bottom should come out dry. SARAH SAYS: A properly baked eclair retains its puffy shape, with a hollow interior with an outside that is crisp and fairly dry, with an all over golden color. When broken apart, it should have a slightly moist crumb on the inside.

However, if they are removed from the oven too soon, the structure of it has not solidified, and it will collapse. However, when you think they are done take one out of the oven and check it by breaking open and checking the interior walls. If wet and eggy, return to the oven as necessary. Remove when done and cool on a wire rack. 3. Let the éclairs cool completely on a wire rack while you make the Chocolate Glaze Recipe in the next step. IMPORTANT: After removing the pastries from the oven, immediately puncture them on the bottom with the tip of a sharp knife to allow steam to escape. This will prevent sogginess. Place them on a wire cake rack to cool. STORAGE At this point you can fill them, or store them in the freezer for up to 2 weeks before using. Wrap the baked shells tightly after they have cooled. Let them defrost completely before using. STEP III: MAKE THE CHOCOLATE GLAZE CHOCOLATE GLAZE 1 tablespoon corn syrup INSTRUCTIONS 1. Chop the chocolate up into 1/4-inch evenly sized pieces and place into a heat proof bowl. 2.

Combine the cream and corn syrup together in a small saucepan and bring just to a boil on medium heat over the stove. NOTE: You may also heat the mixture in the microwave. 3. Pour the hot cream over the chocolate, and let the mixture sit for a minute or so to let the chocolate start melting. 4. Using a rubber spatula, carefully stir the mixture until the chocolate is fully melted and the mixture is smooth, trying not to incorporate too much air into it. The glaze is now ready to be used. If it starts to cool and become too thick, heat it gently over a pot of simmering water until it becomes liquid again. STEP V: ASSEMBLE THE ECLAIRS Work quickly; once filled with pastry cream, the baked eclairs will absorb some of the moisture from it, becoming very soft if they're allowed to sit too long before using. You do not have to cut the éclairs in half to fill them with pastry cream, instead you can fill by piping pastry cream into the eclair shells. 1. Take the chilled pastry cream from the refrigerator and stir it a few times.

Or, just put chilled pastry cream in the bowl of a stand mixer and mix, with the paddle attachment, on low speed, to loosen. 2. Then put the pastry cream in a pastry bag, fitted with a Wilton #230 tip, or a Kaiser #30-5, which is a long tapered piping tip. 3. Just use a flower nail, or a long metal skewer to pierce the ends of each éclair, then move the nail/skewer from side to side to make room for the pastry cream. 4. Pipe some pastry cream into one end of the éclair, then do the same on the other side. Stop piping when the cream starts coming out of the hole, then switch to the other side. Filled éclairs will feel heavy for their size. 5. Dip the top side of the filled éclairs into the chocolate glaze. 6. Pull the éclair up and let the excess glaze drip off. 7. Place the topped éclair onto a rack, placed over a baking sheet. Let the glaze set up for about 30 minutes before serving. STORAGE If filled with pastry cream refrigerate immediately and serve within two hours.

If stored longer, the eclair shell gets soggy. Refrigerate: Up to 1 to 2 days, at the VERY most. Tags How to make Choux pastry for Eclairs - Hansells - YouTube How to make Choux pastry for Eclairs - Hansells Want to watch this again later? Sign in to add this video to a playlist. Need to report the video? Sign in to report inappropriate content. The interactive transcript could not be loaded. Loading... Rating is available when the video has been rented. This feature is not available right now. Please try again later. Published on Mar 25, 2012 Hansells and Robyn Martin show you how to make Choux pastry. This pastry is used for Chocolate Eclairs, Cream Puffs and French wedding cake Croquembouche. Watch step by step for key tips and techniques. For the recipe visit Category What is an Eclair? French Pastry By Danilo Alfaro Updated December 29, 2016. An éclair is a long French pastry made from choux pastry , filled with pastry cream or custard and dipped in fondant icing.

The most popular éclair is probably the chocolate éclair, which is topped with chocolate fondant and filled with chocolate custard or pastry cream. You can try your hand at making them with this chocolate éclair recipe. Another popular variation is the frozen éclair, which is filled with ice cream and topped with chocolate syrup. Pronunciation: ay-CLAIR Word Meaning: Éclair means lightning in French. Why it has been applied to this pastry is unknown. Some think it's because you often eat them very fast, or a reference to the gleam of light from the shiny fondant icing. History of the Éclair The word eclair made its appearance in the 1860s, describing the pastry previously called petite duchesse in France. It may have been created by French chef Antonin Carême, who is responsible for other desserts including the Charlotte and Napolean cake. continue reading below our video How to Sharpen a Knife Like a Professional Its first print reference in English was in an article in Vanity Fair in 1861, and then in Boston Cooking School Cook Book in 1884.

The eclair is making a resurgence in popularity and can now be seen filled with trendy fillings such as matcha tea or mocha cream filling. The tops of the pastry may now be decorated with fresh fruit and fanciful fruit glazes. Frozen eclairs are also to be found with ice cream fillings. What Makes an Éclair an Éclair? The choux pastry (pâte à choux) is a key component of the éclair. It is also used in making cream puffs, profiteroles, and gougères. This pastry rises only from the action of steam. It doesn't use any yeast, baking soda, or baking powder. This makes the eclair different from long-shaped doughnuts such as the Long John, which are made with doughnut pastry that uses other leavening. Choux pastry is made by heating milk, water, sugar, salt, and butter to a boil, stirring in bread flour to incorporate it, allowing it to cool a little, then adding eggs. The dough is then placed in a pastry bag and piped onto a baking sheet in the long shape desired for eclairs. If making cream puffs or gougeres, spooning could be done instead.

The dough is then baked at a high heat to generate the steam and get the dough to rise. Then the oven temperature is lowered to complete baking and brown the pastry. The result is an airy, almost hollow shell that is crisp enough on top to be iced. After cooling, it is ready to be filled with a variety of fillings as desired. A thicker filling is best to prevent the bottom of the pastry from getting soggy. Pastry cream is often the filling. It is a thick custard made with egg yolks, milk, sugar, cornstarch, and may include butter. The icing should be one that hardens, such as a fondant or ganache. This allows the eclair to be handled easier. A second flavor of icing may be piped on top for decoration and added taste. Choux Pastry- For Profiteroles, Cream Puffs Or Eclairs Recipe - Australian.Food.com Cook 40 mins An easy pastry to make. Can be used for profiteroles, cream puffs or eclairs. Pastry can be frozen after being cooled. When defrosted return to the oven to crisp if required. Unfilled pastries can be frozen for up to two months.

For eclairs top with chocolate and fill with cream. For profiteroles top with chocolate and fill with custard or vanilla cream. For cream puffs sprinkle with icing sugar and fill with cream. A quick creamy filling is to blend a box of powdered dessert vanilla custard pudding mix with a carton of thickened cream (just use a balloon whisk). It's been a long time since I have used this recipe-so my servings is a guess Ingredients 18 Clever Ways to Use Puff Pastry Directions Place the butter and the water in a saucepan. Bring the water to the boil and stir until the butter has melted. Remove from the stove. Stir in the sifted flour. Add the flour all at once. Beat until smoth. Return to the heat, and stir vigourously until the mixture leaves the sides of the saucepan and forms a smooth ball. Allow the mixture to cool slightly. Whisk the eggs well and then add them to the choux ball. Beat the eggs into the mixture. Use a piping bag to pipe 7-10 cm lengths for eclairs, or place in spoonfuls onto greased cookie trays for cream puffs or profiteroles.

Bake in a hot oven - 220°C for 10 minutes. Reduce the heat to 200°C and continue to cook for 15 to 20 minutes, or until golden and crisp. Turn the oven off. Remove from the oven and immediately make a small slit in the side of each puff to allow the steam to escape. Return to the oven for a few minutes to help dry them out. The oven has already been turned off.

Question: What kind of pastry is used to make chocolate eclairs?
Answer: Choux