How to make choux pastry and eclairs
How to make choux pastry and eclairs
Sep 24, 2014
bbcgoodfood.com
If you think Éclairs are just choux pastry piped with a French star tip, you are so wrong! It’s taken me a lot of trial and error just to get them looking perfect. Honestly, I thought making uncracked éclairs was impossible. I was so close to giving up. But I guess perseverance always pays off. #eclair #eclairs #choux #chouxpastry #pateachoux #เอแคลร์ #ชูครีม | Cokonut
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If you think Éclairs are just choux pastry piped with a French star tip, you are so wrong! It’s taken me a lot of trial and error just to get them looking perfect. Honestly, I thought making uncracked éclairs was impossible. I was so close to giving up. But I guess perseverance always pays off. #eclair #eclairs #choux #chouxpastry #pateachoux #เอแคลร์ #ชูครีม | Cokonut
1.9K views11 months ago
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Eclair/Ekler Choux Pastry: 100g butter 1 tablespoon sugar A pinch of salt 140g flour (1 cup 1 tbsp) 200g water (1 cup) 4 eggs Instructions: In a pot, bring water, butter, salt, sugar, and vanilla to a boil. Add flour to the boiling mixture, stirring continuously. Once the dough comes together, stir on the stove for an additional 2-3 minutes, then let the dough cool. Once cooled, add eggs one by one, mixing well. Transfer the dough to a pastry bag and squeeze thin, long strips onto a baking sheet
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Eclair/Ekler Choux Pastry: 100g butter 1 tablespoon sugar A pinch of salt 140g flour (1 cup 1 tbsp) 200g water (1 cup) 4 eggs Instructions: In a pot, bring water, butter, salt, sugar, and vanilla to a boil. Add flour to the boiling mixture, stirring continuously. Once the dough comes together, stir on the stove for an additional 2-3 minutes, then let the dough cool. Once cooled, add eggs one by one, mixing well. Transfer the dough to a pastry bag and squeeze thin, long strips onto a baking sheet
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TasteAtlas on Instagram: "Chocolate éclair 🇫🇷 by @parischezsharon A chocolate éclair is a classic French pastry made with light choux dough that is baked until crisp and hollow, then filled with rich pastry cream and topped with a glossy chocolate glaze. The name “éclair,” meaning “lightning” in French, is thought to refer to how quickly it is eaten or its shiny topping. Traditionally filled with vanilla or chocolate pastry cream, modern variations also feature flavors like coffee or caramel.
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