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
Martha Stewart Makes Puff Pastry 3 Ways (Éclair, Creme Puffs) | Martha Bakes S1E8 Pâte à Choux
Martha Stewart shows you how to make choux pastry like maple éclairs, maple cream puffs, profiteroles and cheesy gougères with puff pastry dough. You’ll only need four ingredients to make the puff pastry, also known as pâte à choux, and Martha will show you that you don’t need to be an expert to quickly whip up this delight.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 1 Episode 8.
0:00 Martha Stewart Makes Puff Pastry 3 Ways
0:43 What is Pâte à Choux?
1:39 What Puffs Should Not Look Like
2:48 How to Make Pâte à Choux
8:49 How to Make Eclairs with Creme Patissiere (Pastry Cream) and Maple-Espresso Glaze
13:17 How to Make Profiteroles with Chocolate Sauce and Ice Cream
16:13 How to Make Gougères
#marthastewart #pateachoux #baking #pastry #desserts #recipes
Full Recipes:
Pâte à Choux -
Cream Puffs with Pastry Cream and Maple-Espresso Glaze -
Eclairs with Pastry Cream and Maple-Espresso Glaze -
Profiteroles with Chocolate Sauce and Ice Cream -
Gougères -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Puff Pastry 3 Ways (Éclair, Creme Puffs) | Martha Bakes S1E8 Pâte à Choux
How to Make Cream Puffs and Éclairs - Bake It Better With Kye
What happens when you put Pâte à Choux together with Pastry Cream? You can make beautiful and delicious Cream Puffs and Éclairs! Bake It Better With Kye is here to show you how.
Follow along with the recipe:
How to make Pâte à Choux:
How to make Pastry Cream:
How to Make Vegan Eclairs & Cream Puffs ~Masterclass
#masterclass #vegan #eclairs #pastrychef #eggfree #dairyfree
Vegan eclairs & cream puffs that actually pass for the real deal! Crisp shells that rise up with a hollow center to fill with your favorite pastry cream & whipped cream recipes!
This is a masterclass format being presented for free, so there is quite a lot of information to be explained about ingredients I'm using and why they work the way they do, so please watch the entire video before asking about substitutions and changes to this recipe as there are none.
Timestamps:
3:55 Ingredients
6:27 Recipe starts
8:13 Making the dough
11:56 Piping the dough
13:27 Out of the Oven
16:00 Filling the eclairs & puffs
18:50 dipping in chocolate
CLICK HERE FOR THE RECIPE
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How To Make Classic Eclairs Recipe + Chocolate Ganache
You haven't enjoyed an eclair until you've tried a fresh homemade eclair filled to the brim with pastry cream and topped with chocolate ganache.
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INGREDIENTS FOR CHOUX PASTRY:
1/2 cup water
1/2 cup whole milk
8 Tbsp unsalted butter
1 tsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour
4 large eggs
INGREDIENTS FOR PASTRY CREAM CUSTARD:
2 cups whole milk
1/2 vanilla bean, split lengthwise and scraped (or 2 tsp vanilla extract)
3/4 cup granulated sugar
1/4 cup cornstarch
1 pinch of salt
4 large egg yolks
4 Tbsp unsalted butter room temperature
FOR THE CHOCOLATE GLAZE:
4 oz semi-sweet chocolate chips *
1/2 cup heavy cream
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French Choux Pastry Recipe for Puffs and Eclairs
BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! Step by step video on how to make French Choux pastry. With this recipe you will be able create delicious Choux puffs and eclairs very easily.
Choux pastry is extremely versatile and is widely used in France for all king of dessert. the Choux pastry recipe can be made sweet or savory for aperitifs nibbles for example. Today we are looking at the a sweet version of the Choux pastry.
Quantities used in this video:
3 organic eggs (for the dough)
1 egg (for the glazing)
200 ml of water (6.76 fluid OZ)
100 grams of plain flour (0.80 us cups) (
80 grams of butter (5.5 tablespoons)
10 grams of Sugar (2 and a half teaspoons)
A pinch of Salt
To cook the choux pastry
Once Laid out on the baking tray, cook the puffs (Choux) in a oven at 200 Celsius (390 Fahrenheit) for 15 to 20 minutes depending on the size of the puffs or eclairs.. When the puffs have a nice golden color, put the temperature down to 175 Celsius (350 Fahrenheit), open the oven door slightly and let the puffs or eclairs sit in the oven for another 5 minutes (make sure you leave the oven door just slightly open) . This is to avoid the collapsing of the puff. After 5 minutes take the puffs or eclairs out of the oven and let them cool down a bit before using them.
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.”