Eclairs (choux pastry only). Choux Pastry, or pâte à choux, is a light pastry dough that uses only eggs, butter, flour and water. It is used to prepare éclairs, profiteroles, St. Honour cake, croquembouches, gougéres, beignets, among many others.

Eclairs (choux pastry only)

But choux's versatility makes it useful for savory preparations like gougeres and even French gnocchi. When making Choux pastry, egg size is important. The use of eggs in Choux paste is important to both the texture and structure of the final Choux pastry. You can have Eclairs (choux pastry only) using 7 ingredients and 9 steps. Here is how you cook it.

Ingredients of Eclairs (choux pastry only)

  1. Prepare 240 ml of water.
  2. Prepare 114 g of unsalted butter at room temperature.
  3. You need 133 g of bread flour.
  4. Prepare 4 of large eggs.
  5. Prepare 1/2 tsp of salt.
  6. You need 1 tbsp of white sugar.
  7. You need 1/2 tsp of vanilla extracts.

Choux pastry is a light dough that rises in the oven, leaving the inside soft and hollow and the outside golden and crispy. Coffee Cream Eclairs and the Only Choux Pastry Recipe You'll Ever Need. Eclairs, profiteroles, Paris-Brest, cream puffs… whatever you like to call them and whatever shape, they are my go-to indulgence every time. Each Eclair is lovingly hand-made with Choux pastry to be light, pleasant, and not overly sweet.

Eclairs (choux pastry only) step by step

  1. Preheat the oven to 170 degrees Celsius.
  2. Place salt, water, sugar and butter in a saucepan and heat over medium heat, stirring occasionally. When the water is begins to boil (butter should be melted at this point), add all the flour (do this with the saucepan off the stove) and vigorously mix the flour in, so that it absorbs all of the water (use a wooden spoon or spatula to do this). When the flour has absorbed the water and it's forming a dough, put the pan back on the stove..
  3. Cook the dough for 1 – 3 minutes while you mix and move it around in the pan until you get a dough that pulls away from the sides of the pan, forms a film or oil droplets on the bottom of the pan, and when you stick a spoon in the dough, it stays upright..
  4. Transfer the dough to a bowl, and let it cool down slightly for a few minutes. Add the vanilla extract and then with a hand whisk, mix the dough while adding the eggs mix a little at a time, mixing it really well after each addition. Make sure the eggs are lightly beaten so that you can stop adding eggs immediately, when you reach the right consistency (i.e. a glossy dough with pipeable consistency..
  5. To check that the dough is the right consistency dip the hand whisk into the mix. If it come out with a firm v shape bottom, it is ready..
  6. Get a bowl of water and two teaspoons and put the teaspoons in the water. Get the pre-floured eclair tins or the baking tray with parchment you are using and with the wet spoons take some of the mixture and spoon it on the trays. Don’t worry if you don’t have eclair tins you can do this with a normal baking tray..
  7. Once all the eclairs have been put into the moulds, use a wet spoon to smooth the tops..
  8. Bake the choux in the preheated oven for 30-40 minutes. Do not open the oven until it has been AT LEAST 25 minutes. Once the eclairs are golden, remove from the oven and use a butter knife to make small incisions on the side of the eclairs where you will pipe the cream. Then leave them to cool on a cooling rack.
  9. Don’t pipe cream inside until they have cooled down. For the fillings please see my eclair fillings recipe on my cookpad.

Our Eclairs are made using premium ingredients, we use real fruits, not artificial essences. For extra Va-va-voom we fill them with a custard and top with a mousse or cheesecake. Learn how to make Perfect Choux Pastry (Or Pate a Choux!) – The only recipe guide you will ever need to make choux pastry, with perfect results every time. Plus a troubleshooting guide for your choux pastry recipe. Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more.