Eclairs (choux pastry only)
Eclairs (choux pastry only)

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, eclairs (choux pastry only). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Eclairs (choux pastry only) is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Eclairs (choux pastry only) is something that I’ve loved my whole life.

Voir plus d'idées sur le thème Pate a choux, Choux, Pâtissière. On craque complètement pour ces p'tits choux sucrés moelleux et légers. Making choux pastry is one of those enigmas, but like most things, it is easy when you know how.

To get started with this recipe, we have to prepare a few components. You can have eclairs (choux pastry only) using 7 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Eclairs (choux pastry only):
  1. Get 240 ml water
  2. Take 114 g unsalted butter at room temperature
  3. Make ready 133 g bread flour
  4. Get 4 large eggs
  5. Prepare 1/2 tsp salt
  6. Get 1 tbsp white sugar
  7. Get 1/2 tsp vanilla extracts

Our recipe is rich in butter and is preservative-free, we use a carefully controlled baking process to ensure an irresistibly smooth choux texture. Our products are available in different sizes, pre-baked, ambient or. 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.

Instructions to make Eclairs (choux pastry only):
  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

Honour cake, croquembouches, gougéres, beignets, among many others. Pâte à Choux is a staple of the French kitchen. Most people associate choux with pastries like eclairs, profiteroles, and beignets. But choux's versatility makes it useful for savory preparations like gougeres and even French gnocchi. Choux is relatively easy to make; the tricky part is knowing how to get the right consistency.

So that’s going to wrap it up with this special food eclairs (choux pastry only) recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!