Howdy everybody, this time we gives you eclairs (choux pastry only) recipes of dishes which might be straightforward to understand. We will share with you the recipes that you are searching for. I’ve made it many times and it is so delicious that you simply guys will love it.

Eclairs (choux pastry only) is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Eclairs (choux pastry only) is something that I’ve loved my entire life.

In a standard French dictionary, you'll find that an éclair is not only a pastry, but also a flash of lightning. Making choux pastry can be a challenge for a lot of bakers but this easy choux pastry recipe will give you perfect choux buns, cream puffs and eclairs every. Eclairs, profiteroles, Paris-Brest, cream puffs… whatever you like to call them and whatever shape, they are my go-to indulgence every time.

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

The ingredients needed to make Eclairs (choux pastry only):

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

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. Choux Pastry, & How to Make It: The oblong shells that we'll be baking and filling with pastry cream are made of a pastry called "choux pastry" (pronounced like At this point you have your choux pastry, and now it's time to bake it into shells for our eclairs.

Steps 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

Since eclairs are oblong in shape (this. These Chocolate Éclairs are simply the perfect treat. They're indulgent and sheer luxury in your mouth. They're indulgent and sheer luxury in your mouth. Éclairs are very easy to make too, don't be put off by the choux pastry. Chocolate Éclair is one of the best French dessert which can be made at home.

Above is tips on how to prepare dinner eclairs (choux pastry only), very straightforward to make. Do the cooking stages correctly, relax and use your coronary heart then your cooking can be scrumptious. There are many recipes that you could try from this web site, please discover what you want. In case you like this recipe please share it with your folks. Happy cooking.