How To make Puffs Or Eclairs
1 recipe pate a choux
1 egg beaten with 1 teaspoon water or milk
Preheat oven to 425 degrees. Line baking sheets with parchment. Pipe out 1/2-inch balls for profiteroles or cocktail puffs, 1-inch balls for cream puffs, or 1/2 by 4-inch strips for eclairs. Be sure to leave enough room in between for them to triple in size. Brush with egg glaze and bake for 15 minutes. Lower heat to 400 and open oven door briefly to let steam out. Close the door and continue to bake another 1030 minutes according to their size. They must be well dried out or they may fall. Take one out of the oven and check it by breaking open and checking the interior walls: they should be dry, not wet and eggy. Return to the oven as necessary. Remove when done and cool on a wire rack. Baked puffs and eclairs freeze well for up to a month. Filling Puffs: Either slice open horizontally, spoon filling onto bottom, and replace the hat; or pierce a small hole with a paring knife in side or bottom of the puff and pipe in a soft filling using a pastry bag with a small plain tip.
How To make Puffs Or Eclairs's Videos
Best Chocolate Eclair Recipe
This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly foolproof to make and will be gone in a flash, éclair actually translates to “flash of lightning”! The airy choux pastry is SUPER EASY to work with and VERY versatile. Not to mention that pastry cream is basically the best thing to come out of France… Ever. I ate all of these and was in heaven. Shhhh our secret!
Full Recipe:
If you want to make cream puffs just pipe some dots like I did for the second batch. You can fill them with pastry cream, whipped cream or anything you like!
HOW LONG DO CHOCOLATE ECLAIRS LAST?
Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container.
You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving.
The pate a choux shells can be frozen and kept for 2 months before being thawed and filled.
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CREAM PUFF
CREAM PUFFS
1 ½ cups non-fat milk
¾ cup unsalted butter
1 ½ cups all-purpose flour
6 whole eggs
¼ teaspoon salt
Pastry cream:
¾ cup white sugar
½ cup cornstarch
3 cups fresh milk
4 egg yolks
½ cup salted butter
Ganache:
2 cups cream
2-3 cups dark chocolate (depends on how thick you want the ganache)
BAKING:
• Bake at a preheated 450F (220C) oven for 15 minutes. The hot oven will make the cream puff, PUFF!
• Decrease the heat to 350F (170C), and continue baking for another 20-30 minutes, or until the cream puffs are evenly golden brown in color.
Music:
Backbay Lounge by Kevin MacLeod
Link:
License:
everything you need to know about cream puffs
choux:
7 oz (200g) water
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) bread flour
4 eggs
bring water & butter to boil. off heat, add flour. stir. put back on low heat. stir just until a film on bottom of pot. cool. slowly add eggs (you may not need all of them)
bake at 375F (190C) until a slight golden brown (about 20 min depending on the size). turn oven down to 325F (163C) and bake until dried out
craquelin:
2/3 c (140g) brown sugar
1 c (140g) AP flour
5 oz (140g) butter, softened
mix until a dough forms. roll. freeze. cut circles and top choux
Chocolate Eclairs Recipe By Food Fusion
Make these scrumptious Custard filled chocolate Eclairs and enjoy your weekend. #HappyCookingToYou #Rafhan
Written Recipe:
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Chocolate Éclair
Recipe in English:
Ingredients:
-Doodh (Milk) 500 ml
-Cheeni (Sugar) 1 Cup or to taste
-Vanilla essence ½ tsp
-Doodh (Milk) ½ Cup
-Rafhan custard powder 5 tbs
-Doodh (Milk) ½ Cup
-Pani (Water) ½ Cup
-Makhan (Butter) 100 gms
-Cheeni (Sugar) 1/4 Cup
-Namak (Salt) 1 pinch
-Maida (All-purpose flour) sifted 1 Cup
-Anday (Eggs) 3 small
-Cooking chocolate 1 Cup
-Cream 3/4 Cup
Directions:
-In pot,add milk and bring it to boil.
-Add sugar and mix well.
-Add vanilla essence and mix well.
-In milk,add custard powder and mix well.
-In boiling milk,add dissolve custard,whisk continuously and cook until custard is thick then strain with the help of the strainer and whisk continuously until cooled down (room temperature).
-Refrigerate until use.
-In pot,add milk,water,butter,sugar,salt,mix well and cook on low flame for 2 minutes.
-Turn off the flame,add all-purpose flour and mix until well combined.
-Turn on the flame and cook on low flame until dough is formed (approx. 2-3 minutes).
-Let it rest for 3-4 minutes.
-Add eggs,one by one and mix until well combined.
-In piping bag,add prepared dough mixture.
-On baking tray,place butter paper and sprinkle all-purpose flour.
-Pipe in prepared dough on to baking tray (using large nozzle).
-Bake in preheated oven at 200 C for 10 minutes then reduce temperature to 180 C for 30-35 minutes.
-Cool down completely on wire rack (makes 18-20).
-In bowl,add cooking chocolate,cream and microwave for 1 minute then mix well.
-Make hole,fill éclair with prepared custard through the bottom then dip the top into melted chocolate,allowing excess to drip off & refrigerate.
-Garnish with melted white chocolate & serve!
Recipe in Urdu:
Ajza:
-Doodh (Milk) 500 ml
-Cheeni (Sugar) 1 Cup or to taste
-Vanilla essence ½ tsp
-Doodh (Milk) ½ Cup
-Rafhan custard powder 5 tbs
-Doodh (Milk) ½ Cup
-Pani (Water) ½ Cup
-Makhan (Butter) 100 gms
-Cheeni (Sugar) 1/4 Cup
-Namak (Salt) 1 pinch
-Maida (All-purpose flour) sifted 1 Cup
-Anday (Eggs) 3 small
-Cooking chocolate 1 Cup
-Cream 3/4 Cup
Directions:
-Pot mein doodh dal ker ubal lein.
-Cheeni dal ker ache tarhan mix karein.
-Vanilla essence dal ker mix ker lein.
-Doodh mein custard powder dal ker ache tarhan mix karein.
-Boiling doodh mein dissolve custard dal ker musalsal mix kertay rahein aur custard garha hunay tak paka lein phir strainer sa strain ker lein aur whisk kertay hoye he thanda ker lein (room temperature).
-Use kernay tak refrigerator mein rakh dein.
-Pot mein doodh,pani,makhan,cheeni aur namak dal ker ache tarhan mix karein aur halki ancch per 2 minutes kliya paka lein.
-Chulha bund ker dein aur maida dal ker ache tarhan mix ker lein.
-Chulha on karein aur bohat halki ancch per dough bun janay tak paka lein (approx. 2-3 minutes).
-3-4 minutes kliya rest dein.
-Ek,ek ker ka anday shamil kertay jayein aur ache tarhan mix ker lein.
-Tayyar dough mixture ko piping bag mein dal dein.
-Baking tray per butter paper laga ker maida chirak dein.
-Baking tray per large nozzle ki madad sa dough ko pipe in ker lein.
-Preheated oven mein 200 C per 10 minutes kliya bake karein phir 30-35 minutes kliya 180 C per bake ker lein.
-Wire rack per rakh ker thanda ker lein (makes 18-20).
-Bowl mein cooking chocolate aur cream dal ker 1 minute kliya microwave ker lein phir ache tarhan mix ker lein.
-Hole ker lein aur eclair ko tayyar custard sa fill ker lein phir top part ko melted chocolate mein dip ker lein & refrigerate ker lein.
-Melted white chocolate sa garnish ker ka serve karein.
Classic Cream Puffs and Eclairs
CLASSIC CREAM PUFFS AND ECLAIRS is made with a choux dough commonly known to pastry chefs as pate choux. It has it’s origin in France. The pate choux is filled with pastry cream or custard or whipped cream to make cream puffs. Top could be decorated with sifted powdered sugar, or dipped in caramel or in chocolate. Eclairs are pate choux which are piped into an oblong shape while the cream puffs or profiteroles are piped into rounded shapes. You can make these big or in bite-sized pieces. They are so heavenly!
Chef’s Notes:
Keep cream puffs and eclairs refrigerated because of the pastry cream.
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Cake Boss Buddy Valastro's Cream Puffs And Eclairs
These heavenly treats are surprisingly easy to make at home with these foolproof recipes from the “Cake Boss.”