More About How to Make Eclairs
Prep Time: 20minutes minutes Cook Time: 25minutes minutes Total Time: 45minutes minutes Servings: 16 eclairs Calories: 108kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
Choux Pastry Ingredients
▢2/3 cup all purpose white flour
▢1 teaspoon white sugar
▢2/3 cup water
▢1/4 cup butter plus extra for greasing
▢2 eggs beaten
Whipped Cream Filling
▢1 cup whipping cream
▢1 tablespoon white sugar ( or to taste)
▢1 teaspoon vanilla extract
Instructions
How to Make Choux Pastry
Preheat your oven to 425 °F. Sift your flour and sugar together in a bowl, I use a whisk to do this.
Put your water and butter in a medium sized pot and place on the stove on medium heat. When the butter is melted and the mixture begins to boil, remove from the heat.
Add the flour and sugar mix quickly and continuously beat until the pastry forms a smooth ball. Cool it for a couple of minutes.
Add in your beaten eggs one at a time and though it may seem like they are going to just slide around the dough ball, they will mix in. Just keep on mixing until it’s a beautiful glossy paste.
Baking Preparation
Grease your cookie sheets.
To prepare your baking sheet, run it under cold water for a few seconds, then tap it a couple times to get the excess water off. You do want it slightly damp.
To Make Profiteroles
For profiteroles, drop the pastry mixture onto the sheet in walnut sized spoonfuls. Leave a lot of space between!
Bake them in the oven for 22-25 minutes, until the pastry is light, puffed up and golden brown.
Remove from the oven and pierce the side of each with a fork or knife tip to let the steam out. This helps them stay puffy and not soggy. Cool completely.
To make Eclairs
To make eclairs, cut the corner off a plastic ziploc or use a icing bag and pipe out small long lengths onto your prepared baking sheet, about 3-4 inches long, leaving a lot of space between them as well.
Bake in the oven for 22-25 minutes until puffed up and golden brown. Remove, piercing the sides as well. Cool completely.
Whipped Cream Filling
Beat together the whipped cream ingredients. Slice the choux pasties and fill them with whipped cream. You can also use my Strawberry whipped cream as well.
Chocolate Drizzles
If you want crunchy chocolate drizzles, melt 1/2 cup of semi-sweet chocolate chips with 1/2 tsp butter in the microwave. Using again a bag with the corner cut off or an icing bag and tip, drizzle over the top.If you want more chocolate coverage, melt 1/2 cup of chocolate chips with 2 1/2 tbsp of butter for a softer, more glazed chocolate.
Nutrition
Serving: 1eclair | Calories: 108kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 39mg | Potassium: 24mg | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.3mg
Author: Karlynn Johnston
Ingredients
1x
2x
3x
Choux Pastry Ingredients
▢2/3 cup all purpose white flour
▢1 teaspoon white sugar
▢2/3 cup water
▢1/4 cup butter plus extra for greasing
▢2 eggs beaten
Whipped Cream Filling
▢1 cup whipping cream
▢1 tablespoon white sugar ( or to taste)
▢1 teaspoon vanilla extract
Instructions
How to Make Choux Pastry
Preheat your oven to 425 °F. Sift your flour and sugar together in a bowl, I use a whisk to do this.
Put your water and butter in a medium sized pot and place on the stove on medium heat. When the butter is melted and the mixture begins to boil, remove from the heat.
Add the flour and sugar mix quickly and continuously beat until the pastry forms a smooth ball. Cool it for a couple of minutes.
Add in your beaten eggs one at a time and though it may seem like they are going to just slide around the dough ball, they will mix in. Just keep on mixing until it’s a beautiful glossy paste.
Baking Preparation
Grease your cookie sheets.
To prepare your baking sheet, run it under cold water for a few seconds, then tap it a couple times to get the excess water off. You do want it slightly damp.
To Make Profiteroles
For profiteroles, drop the pastry mixture onto the sheet in walnut sized spoonfuls. Leave a lot of space between!
Bake them in the oven for 22-25 minutes, until the pastry is light, puffed up and golden brown.
Remove from the oven and pierce the side of each with a fork or knife tip to let the steam out. This helps them stay puffy and not soggy. Cool completely.
To make Eclairs
To make eclairs, cut the corner off a plastic ziploc or use a icing bag and pipe out small long lengths onto your prepared baking sheet, about 3-4 inches long, leaving a lot of space between them as well.
Bake in the oven for 22-25 minutes until puffed up and golden brown. Remove, piercing the sides as well. Cool completely.
Whipped Cream Filling
Beat together the whipped cream ingredients. Slice the choux pasties and fill them with whipped cream. You can also use my Strawberry whipped cream as well.
Chocolate Drizzles
If you want crunchy chocolate drizzles, melt 1/2 cup of semi-sweet chocolate chips with 1/2 tsp butter in the microwave. Using again a bag with the corner cut off or an icing bag and tip, drizzle over the top.If you want more chocolate coverage, melt 1/2 cup of chocolate chips with 2 1/2 tbsp of butter for a softer, more glazed chocolate.
Nutrition
Serving: 1eclair | Calories: 108kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 39mg | Potassium: 24mg | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.3mg
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