![]() ![]() Some recipes opt to use a combination of milk and water. The above ingredients are standard for choux pastry. I’ve never experienced a failure with my recipe, though I will say the one step I added over the years to make it even more foolproof is to cool the dough before adding the eggs. But honestly, it’s not hard if you follow a few basic steps. I find a lot of recipe resources tend to make a big deal about how choux pastry is notoriously difficult to make unless you follow precise directions and loads of dogmatic “rules”. The follow section walks through how to make each of the above components and how to assemble an éclair. I’ve done a separate post on Chantilly Cream – how to make it, how to stabilise cream to stop it deflating, and all the things you can do with this classic cream! But the directions are also included in this éclairs recipe.Ĭhocolate glaze – Just chocolate and cream plus glucose or corn syrup if you want a lovely shiny finish. ![]() It’s fundamentally simple to make, using just water, butter, flour and eggs.Ĭhantilly cream – The French name for lightly sweetened vanilla-flavoured cream. It’s also a close cousin to non-French classics like churros, Yorkshire pudding and American beignets in terms of its texture and composition. It’s used for favourites such as profiteroles, gougères (French cheese puffs!) and the iconic Paris Brest (a giant choux pastry “doughnut” filled with hazelnut custard, which I adore!). Choux is a foundation pastry in baking, particularly French pastry. Chocolate glazeĬhoux pastry (pâte à choux) – A light and airy pastry with a thin, golden, delicately crispy crust. Chantilly cream (French whipped cream) 3. French éclairs, next year! Overview of what makes up an Éclair And rather generously at that! Nobody wants an éclair that doesn’t have cream bursting from the seams! While éclairs in the wonderful world of French pastries are made with custard piped inside, éclairs as we know them here in Australia are split open and filled with whipped cream (specifically, Chantilly cream). Make today the day and read on!!! Cream vs custard filling = Aussie/UK vs French! Of course they’re still totally delicious! But the experience of eating a homemade eclair in its optimum state of freshness is something else entirely – something everyone should try it at least once in their life. This is inevitably the fate of all ready-to-eat pre-filled eclairs sold at patisseries. What was initially light with a wafer-like exterior starts deteriorating to a more spongey texture as moisture gets absorbed by the choux. Once you fill an eclair, within 15 minutes the delicately crispy surface of the choux pastry starts softening. It sounds unlikely but the reason is simple. But the one sweet treat we home cooks will always be able to do better than even a great patisserie is éclairs – those delicate glazed French choux buns stuffed with a rich, creamy filling. The best bakeries and patisseries make many things we ordinary home cooks cannot. For example, cooling the choux pastry batter before adding the eggs (no scrambling risk, incorporates better) and opening the oven door to release steam to be extra sure our éclair buns come out crispy! Why homemade éclairs are better than shop-bought If you’ve always wanted to make éclairs but never had the confidence, this is the recipe for you! I’ve provided a concise how-to video and my recipe includes a few little steps to make it extra foolproof with better results. Filled with Chantilly whipped cream and coated with a shiny chocolate glaze, this is an éclairs recipe that anyone can follow! An Éclairs recipe anyone can make Not even the finest patisseries around town can compete with homemade éclairs! Unlike shop-bought éclairs, the light-as-air choux is at its absolute, delicately-crisp best.
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