For some reason although I like Eclairs I always find that they aren't as satisfying as I think they should be, now whether this is because shop brought ones are not all that good or the filling isn't the best I'm not sure. To remedy the situation I though I'd have a try at making some, I'd known that Choux Pastry was a little bit of a faff to make so I thought it might be a little bit of a challenge. This recipe is based on one from the Bouchon Bakery.
It turned out not to be as hard as I had though it was, however it does take quite a bit of time and lots of messing about between bowl, saucepans and mixers. Also as I'm finding out a stand mixer does really make life a lot easier. The recipe below is just for the Eclairs, you can fill them with and sort of cream filling, I used vanilla whipped cream and creme patisserie topped with melted chocolate. You could however use other filling such as creme patisserie au chocolate or top with caramel, chocolate fondant etc.
- 175 g Plain Flour
- 33 g Sugar
- 250 g Eggs, approximately 5 medium
- 240 g Water
- 120 g unsalted butter
- 2.5 salt
- Mix the water, salt and butter in a medium pan gently heat until the butter has melted
- Bring to a simmer then remove from the heat
- Stir in the water and sugar until it forms a paste (about 2 minutes)
- Return to a medium-high heat and keep stirring for another 2 minutes
- Transfer to a mixer and mix on low for 30 seconds
- Slowly mix in the eggs a bit at a time until all have been combined
- Mix for a further 15 seconds
- Transfer to a piping bag and refrigerate until cold
- Heat the oven to 190 degrees
- Pipe out the Eclairs onto slipat on a baking tray (you may wish to have a template underneath to get even Eclairs)
- Place in the oven and turn down to 170 degrees for 40 minutes turning halfway through
- Turn the oven down to 10 degrees and bake for a further 20 minute
- Finally turn the oven down to 150 and bake for a final 10 minutes
Amount Per Serving: Calories: 165Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 99mgSodium: 153mgCarbohydrates: 14gFiber: 0gSugar: 3gProtein: 4g
Wow just wow!! They are perfect and a favourite of mine. Must make some! Over from Recipe of The Week!
They came out really well and tasted great, much better than shop brought.
Oh a question already are the templates easy to come by?
The template is just lines 6" long 2" apart that you can put under the silpat.
Lou @ Crumbs + Corkscrews
I can definitely say they tasted as amazing as they look!! x
They look a real treat.
I have always been scared to try choux pastry, these look lovely
It wasn't as hard as I had thought it would have been, just time consuming, well worth the effort though.
I remember watching an episode of the French Chef where Julia Child made pate choux and it's such a fascinating dough and such a simple ingredient list. These eclairs sound wonderful and I'm sure much tastier than shop-bought...
Bunny Eats Design
These look great. I used to make what we call cream puff which are basically bite sized chocolate eclairs and instead of piping out a line, you just use a tablespoon and drop spoonfuls into a tray. I avoid piping bags where possible!
Liz Posmyk (Bizzy Lizzy's Good Things)
Your eclairs look delicious! I have always loved them!
I am now craving eclairs at 1 in the morning. D'oh! They look fabulous. Thank for joining in with #recipeoftheweek. I've pinned and tweeted this post and there's a fresh linky live now. I hope you'll pop over and join in again this week, if you haven't already!
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Lucy - BakingQueen74 (@Bakingqueen74)
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These eclairs look so good. Great piping! #PerfectingPatisserie
Lucy @ BakingQueen74
Thanks for linking up with #PerfectingPatisserie.
Really nice choux pastry and perfect éclairs! 🙂 I really appreciate my stand mixer too now (had it less than a year) ... like the way you can do stuff and wash up while it's working! 🙂