How to Make Eclairs

Eclairs. Profiteroles. Cream puffs.

Those delicious bites of  creamy heaven, whichever shape you prefer, are all made from a choux pastry base.

Now stop right there and don’t leave me. Don’t let a French word combined with pastry make you turn tail and head for the hills. These are so easy to make it’s not even funny. This is the one pastry that anyone can master, even those who claim they can burn water.

Unlike most pastries, there is no rolling.

No chilling.

Limited cursing.

Choux pastry is essentially a blending of water, butter, flour and eggs.  There is no raising agent, the steam is used to puff up the pastry. Ingenious, I tell you.

It is really so, so simple.

Ingredients Needed:

2/3 cup of all purpose white flour
1 tsp white sugar
2/3 cup of water
1/4 cup of butter, plus extra for greasing
2 eggs, beaten

Kick the tires and light the fires to 400 degrees.

Grease your cookie sheets.

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.

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.

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, cut the corner off a plastic ziploc bag 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.

 

When they are cooled, slice them carefully and fill them with plain whipped cream or as I did, my Strawberry Whipped Cream.

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.

And for summertime desserts, nothing beats a profiterole filled with ice cream instead of whipped cream! Use the same process but fill with whatever ice cream you wish and then drizzle chocolate over the top.

Happy Summer baking!

Love,

The Kitchen Magpie

 

 

 

How to Make Eclairs
Eclairs are easier to make than you think! Impressive and elegant little puff pastry bites of heaven.
Author:
Recipe type: dessert
Serves: 12
Ingredients
  • ⅔ cup of all purpose white flour
  • 1 tsp white sugar
  • ⅔ cup of water
  • ¼ cup of butter, plus extra for greasing
  • 2 eggs, beaten
Instructions
  1. Grease your cookie sheets.
  2. Sift your flour and sugar together in a bowl, I use a whisk to do this.
  3. Put your water and butter in a medium sized pot and place on the stove on meiudm heat. When the butter is melted and the mixture begins to boil, remove from the heat.
  4. Add the flour and sugar mix quickly and continiously beat until the pastry forms a smooth ball. Cool it for a couple of minutes.
  5. 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.
  6. 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.
  7. For profiteroles, drop the pastry mixture onto the sheet in walnut sized spoonfuls. Leave a lot of space between!
  8. 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.
  9. 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.
  10. When they are cooled, slice them carefull and fill them with plain whipped cream or as I did, my Strawberry Whipped Cream.
  11. If you want crunchy chocolate drizzles, melt ½ cup of semi-sweet chocolate chips with ½ tsp butter in the microwave. Using again a bag with the corner cut off or an icing bag and tip, drizzle over the top.
  12. If you want more chocolate coverage, melt ½ cup of chocolate chips with 2½ tbsp of butter for a softer, more glazed chocolate.

 

 

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