Best Eclairs Recipe

The Perfect Eclair recipe (FOOLPROOF) Spatula Desserts

WEBSep 3, 2020 · Ingredient notes For the choux pastry. Milk: Whole milk is the best, definitely avoid using milk substitutes, unless you are aware of …

1. Sift flour then measure and set aside
2. Place butter, water, milk, salt and sugar into a saucepan over medium heat
3. As soon as the mixture starts to boil remove from heat, add the flour in one go and whisk vigorously with a Rubber spatula until it forms one smooth ball and flour bits are not visible
4. Place the saucepan back to the stove and cook the dough for 3-5 min over medium heat mixing constantly. There should be a thin skin formed on the bottom up the saucepan

Preview

See Also:

Show details

Lighter chocolate éclairs Healthy Food Guide

WEBJul 18, 2020 · Instructions. Stay Awake. 1 Heat the oven to 190°C/fan 170°C/gas 5 and line a baking tray with non-stick baking parchment. 2 …

Rating: 4.8/5
1. 1 Heat the oven to 190°C/fan 170°C/gas 5 and line a baking tray with non-stick baking parchment.
2. 2 Put the sweetener, salt, spread and 2/3 cup cold water in a saucepan and bring to the boil. As soon as the mixture reaches the boil, take the pan off the heat and gradually beat in the flour. The mixture will look lumpy at first, but persevere. Continue to beat until the mixture forms a ball of dough and comes away from the sides of the saucepan.
3. 3 Add the eggs to the mixture and beat well to incorporate. It will look as if the mixture has split at first, but continue to beat until it becomes glossy.
4. 4 Spoon the mixture into a piping bag fitted with a large nozzle. Pipe 10 eclairs on to the prepared baking tray (they’ll be around 12cm/5in long each). Dab any ‘tails’ down with a wet finger, then bake the eclairs in the oven for 1 hr. Do not open the oven! Not even for a sneaky peek – they’ll likely collapse and you’ll end up with pancakes!
5. Mix together the French vanilla pudding and milk. Set aside in the refrigerator until it becomes thick (about 5 minutes).
6. Preheat oven to 400 degrees F. Grease three jelly roll pans and set aside.
7. Melt chocolate over a double boiler or in the microwave (60 seconds, then 30 second intervals until smooth), set aside.
8. Put filling in a large piping bag fitted with a small, round tip. Gently pipe the filling into one end of the pastry puff. Repeating for each puff until they are all filled.

Preview

See Also:

Show details