Eclairs
Directions
- 1In a pan, add 1/3 cup of unsalted butter, 1 cup of water and 1/4 tsp of salt.
- 2In a pan, add 1/3 cup of unsalted butter, 1 cup of water and 1/4 tsp of salt.
- 3In a pan, add 1/3 cup of unsalted butter, 1 cup of water and 1/4 tsp of salt.
- 4Cook over medium heat until the butter melts and the mixture starts to simmer.
- 5Cook over medium heat until the butter melts and the mixture starts to simmer.
- 6Cook over medium heat until the butter melts and the mixture starts to simmer.
- 7Turn off the heat and remove from the stove.
- 8Turn off the heat and remove from the stove.
- 9Turn off the heat and remove from the stove.
- 10Add 1 cup of all-purpose flour to the pan.
- 11Add 1 cup of all-purpose flour to the pan.
- 12Add 1 cup of all-purpose flour to the pan.
- 13Mix until the flour is well incorporated.
- 14Mix until the flour is well incorporated.
- 15Mix until the flour is well incorporated.
- 16Turn the heat back on and cook, constantly stirring until a smooth glossy texture is achieved.
- 17Turn the heat back on and cook, constantly stirring until a smooth glossy texture is achieved.
- 18Turn the heat back on and cook, constantly stirring until a smooth glossy texture is achieved.
- 19Transfer the mixture to a bowl and let it cool down.
- 20Transfer the mixture to a bowl and let it cool down.
- 21Transfer the mixture to a bowl and let it cool down.
- 22Add 3 whole eggs one at a time, mixing thoroughly after each addition until fully incorporated and no lumps remain.
- 23Add 3 whole eggs one at a time, mixing thoroughly after each addition until fully incorporated and no lumps remain.
- 24Add 3 whole eggs one at a time, mixing thoroughly after each addition until fully incorporated and no lumps remain.
- 25Transfer the pastry dough to a piping bag with a star nozzle.
- 26Transfer the pastry dough to a piping bag with a star nozzle.
- 27Transfer the pastry dough to a piping bag with a star nozzle.
- 28Pipe 4.5 inch long eclairs onto a baking tray lined with parchment paper.
- 29Pipe 4.5 inch long eclairs onto a baking tray lined with parchment paper.
- 30Pipe 4.5 inch long eclairs onto a baking tray lined with parchment paper.
- 31Bake in a pre-heated oven at 220°C (425°F) for 10 minutes.
- 32Bake in a pre-heated oven at 220°C (425°F) for 10 minutes.
- 33Bake in a pre-heated oven at 220°C (425°F) for 10 minutes.
- 34Then reduce the temperature to 160°C (320°F) and continue baking for 30 minutes, or until the eclair has a browned and crisp texture.
- 35Then reduce the temperature to 160°C (320°F) and continue baking for 30 minutes, or until the eclair has a browned and crisp texture.
- 36Then reduce the temperature to 160°C (320°F) and continue baking for 30 minutes, or until the eclair has a browned and crisp texture.
- 37For the pastry cream filling, add 3 egg yolks, 1/2 cup sugar, 3 tbsp cornstarch, 1/4 tsp salt and 2 cups fresh milk to a pan.
- 38For the pastry cream filling, add 3 egg yolks, 1/2 cup sugar, 3 tbsp cornstarch, 1/4 tsp salt and 2 cups fresh milk to a pan.
- 39For the pastry cream filling, add 3 egg yolks, 1/2 cup sugar, 3 tbsp cornstarch, 1/4 tsp salt and 2 cups fresh milk to a pan.
- 40Stir well.
- 41Stir well.
- 42Stir well.
- 43Cook over low heat and constantly stir until the mixture becomes thick and smooth.
- 44Cook over low heat and constantly stir until the mixture becomes thick and smooth.
- 45Cook over low heat and constantly stir until the mixture becomes thick and smooth.
- 46Turn off the heat.
- 47Turn off the heat.
- 48Turn off the heat.
- 49Add 1 tbsp unsalted butter and 1/2 tsp vanilla extract.
- 50Add 1 tbsp unsalted butter and 1/2 tsp vanilla extract.
- 51Add 1 tbsp unsalted butter and 1/2 tsp vanilla extract.
- 52Stir until the butter is well incorporated and let the filling cool.
- 53Stir until the butter is well incorporated and let the filling cool.
- 54Stir until the butter is well incorporated and let the filling cool.
- 55Fill the baked eclairs with the pastry cream using a piping bag with a small round nozzle.
- 56Fill the baked eclairs with the pastry cream using a piping bag with a small round nozzle.
- 57Fill the baked eclairs with the pastry cream using a piping bag with a small round nozzle.
- 58Dip the top of each eclair in melted chocolate.
- 59Dip the top of each eclair in melted chocolate.
- 60Dip the top of each eclair in melted chocolate.
Ingredients
- 1 third cup unsalted butter
- 1 third cup unsalted butter
- 1 third cup unsalted butter
- 1 cup water
- 1 cup water
- 1 cup water
- 1 fourth teaspoon salt
- 1 fourth teaspoon salt
- 1 fourth teaspoon salt
- 1 cup all purpose flour
- 1 cup all purpose flour
- 1 cup all purpose flour
- 3 whole eggs
- 3 whole eggs
- 3 whole eggs
- 3 egg yolks
- 3 egg yolks
- 3 egg yolks
- 1 half cup sugar
- 1 half cup sugar
- 1 half cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons cornstarch
- 3 tablespoons cornstarch
- 1 fourth teaspoon salt
- 1 fourth teaspoon salt
- 1 fourth teaspoon salt
- 2 cups fresh milk
- 2 cups fresh milk
- 2 cups fresh milk
- 1 half teaspoon vanilla extract
- 1 half teaspoon vanilla extract
- 1 half teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 1 tablespoon unsalted butter
- 1 tablespoon unsalted butter
- melted chocolate
- melted chocolate
- melted chocolate
Equipment
panwhiskspatulabowlpiping bagbaking trayovenknife
Tips
- Baking time may vary depending on the type of oven.
- For pastry dough, when it starts to simmer, turn off the heat.
- Once the flour is incorporated in the pastry dough, place it back on the heat.
- Constantly stir the pastry dough and cook until a smooth glossy texture is achieved.
- Let the pastry dough cool down before adding eggs.
- For pastry cream filling, cook over low heat and constantly stir until thick and smooth.
- Turn off the heat before adding butter to the pastry cream filling and stir until butter is well incorporated.