Éclair Simples Recipe Ever :- Before you’ve tasted a freshly made, homemade eclair stuffed to the gills with pastry cream and covered in chocolate ganache, you haven’t truly appreciated an eclair. You will quickly become an expert at making these eclairs if you follow the video tutorial.
Éclair Simples Recipe Ever
Ingredients
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
Pastry Cream:
- 2 cups whole milk
- 1/2 vanilla bean, split lengthwise and scraped, (or 2 tsp vanilla extract)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 pinch salt
- 4 large egg yolks
- 4 Tbsp unsalted butter, room temperature
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Instructions
Make Choux Pastry
Mix 1/2 cup water, 1/2 cup milk, 8 tablespoons butter, 1 teaspoon sugar, and 1/4 teaspoon salt in a medium-sized saucepan. Bring to a boil over medium heat, then take off the burner and quickly whisk in 1 cup flour using a wooden spoon.
After adding the flour, return the pan to medium heat and stir continuously for one and a half to two minutes, or until the dough comes together into a smooth ball and a thin layer forms on the pan’s bottom, releasing excess moisture and partially cooking the flour.
Transfer to a sizable mixing basin, then beat for one minute at medium speed with an electric hand mixer to gradually cool the mixture. One egg at a time, add the remaining four, letting each mix completely in between. Beat until dough is smooth and pulls up into a thick ribbon.
Using a 1/2 “round tip, pipe eclairs onto a silicone-lined baking sheet. Pipe 18–20 strips (4 inches long by 3/4 inches wide), spacing them 1 1/2 inches apart.
Bake for ten minutes at 425˚F. Bake for a further 30 minutes, or until golden brown, after lowering the oven’s temperature to 325˚F without opening it. While preparing the pastry cream, move to a wire rack to cool.
Make Pastry Cream:
To avoid film from developing, put two cups of milk, a vanilla bean, and the scraped seeds to a gentle boil in a medium saucepan while stirring.
Mix 1/4 cup corn starch, 3/4 cup sugar, and a pinch of salt in a different, sizable basin. Add 4 egg yolks and whisk until smooth, creamy, and pale in color; this will take a few minutes, but the desired result will eventually be achieved.
Add heated milk in a steady stream until all of it is mixed, whisking constantly and gradually (to prevent the eggs from curdling). Return mixture to saucepan, whisk continually, and bring to a boil, whisking for an additional 30 seconds or until pudding-like consistency and thickened.
Place pastry cream in a medium-sized bowl and, if desired, mix in two teaspoons of vanilla essence. Roughly chop the butter and mix it into the custard until it’s completely combined. Directly cover the cream’s surface with plastic wrap, allow it to cool slightly, and then chill for at least 30 minutes or until it’s completely cold.
Make two to three holes in the bottom of each chilled pastry using a little pastry tip. After adding cream, scrape off any excess. While preparing the chocolate glaze, refrigerate the eclairs.
Notes
FAQs
What is Choux Pastry?
Choux dough is a classic pastry made with super simple ingredients (milk, water, eggs, flour, butter, sugar and salt). It is a soft dough that gets piped onto a baking sheet.
Getting the baking temperature right is the key to success. Starting the oven at 425˚F allows the pastry to rise beautifully, creating a hollow center for the filling. Choux pastry is then baked at a lower temperature to dry out the center.
