Dec 29, · To Make the Eclair Shells: Adjust oven rack to middle position and preheat to °F (°C). To prepare a template for your eclairs, take one sheet of parchment paper and, using a ruler 5/5(1). Oct 05, · Pipe small finger-length eclairs or larger, double-wide eclairs, as desired. Bake the eclair shells: Bake for 12 to 15 minutes, until puffed. Without opening the oven, turn down the temperature to °F and bake for another 18 to 20 minutes, until golden-brown and dry to Calories: 69 per serving.
One of the first written mentions of the confection in the United States can be found in Fannie Farmer's Boston Cooking-School Cook Bookin which she describes piping the choux paste which she calls "cream cake mixture" into its signature log shape, baking it, filling it with pastry cream, and finally how to do the jumping toothpick it with "confectioners' frosting" to which melted fondant has been how to make an eclair. Little has changed about the recipe since Makr recording of it.
For this particular choux batter, which follows our foolproof techniquewe call for a mix of half milk and half water see instructions in the note below. Meanwhile, adding the optional sugar listed in our classic choux recipe contributes a touch of sweetness to the base that complements the how to make an eclair of both the filling and the glaze. In particular, nailing the correct shape—one that is straight as an arrow with a fully hollow interior— requires practice and patience.
After a short rest in the cooling oven to dry out the inside and keep what is open in ottawa on canada day outside crisp, pipe pastry cream into both holes. Between the crisp choux, creamy filling, and rich glaze, these sweet treats will disappear in a flash.
Flip paper upside down and set it on an aluminum half-sheet tray. Repeat with a second piece of parchment paper and sheet tray. Pipe a small amount of choux paste under each corner of parchment paper the dough acts as a glue and keeps the paper in place as you pipe. Continue to pipe until tray is full. As soon as first tray are fully baked, remove from oven and set second tray in oven to bake. Return both trays to the turned-off but eclxir warm oven with the door partially open for 30 minutes.
Repeat with other hole. Wipe away any excess pastry cream. To Make the Glaze: Hod chocolate, butter, corn syrup, and salt in a wide, shallow microwave-safe bowl. Microwave in 15 second increments, stirring after each increment, until chocolate is melted and mixture is completely smooth, about 1 minute in total. Allow glaze to set, about 30 minutes. Serve immediately. All products linked here have been independently selected by our editors.
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Have you cooked this recipe? Add a rating:. Comments can take a minute to appear—please be patient! Some comments may be held for manual review. These are the crispiest, most flavorful roast potatoes you'll ever make. This cast iron pizza recipe how to make an eclair the easiest method for making a crisp-crusted, airy, chewy pan pizza at home. Take the Halal cart home with you. Ot crispiest, crunchiest, juiciest fried chicken around. Forgot password? Get these ingredients for curbside pickup or delivery!
Add to Shopping List. Search for recipes and articles. Take your time when piping. Keep in mind that you can always start over by scraping any piped batter back into the pastry bag. Because of their delicate, less sturdy structure, piping any wider can contribute to a concave bottom. For those who aren't expert pipers of choux, we recommend drawing guidelines on zn parchment paper using a marker and ruler; then flip the parchment over and pipe on the lines.
Finish with a nonstick cooking spray. Bake at a moderate temperature. Doing so gives them ample time to rise, set, and dry with golden brown exteriors and nicely hollowed interiors. A small amount of corn syrup makes for how to make an eclair shiny, smooth glaze. Directions 1. Hello Eater! American Foolproof Pan Evlair This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home.
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Feb 24, · In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 /5(11). Dec 01, · Bake in a preheated oven for minutes, until the choux cases have turned light brown in color. Then quickly open the oven door, and carefully prick each eclair case on one end with a toothpick to release the air inside. The eclairs should have formed a brown crust by this point. Apr 03, · This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly foolproof.
My family loves these eclairs and request them all the time. I usually make them as dessert whenever we have company coming, they are always a hit! Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball.
Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. Bake 15 minutes in the preheated oven, then reduce heat to degrees F degrees C and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack. For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form.
Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops. For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla.
Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving. Instead of pudding, you can fill the eclairs with a combination of pastry cream or whipped cream. You can find lots of pastry cream recipes on this site.
All Rights Reserved. Eclairs II. Rating: 4. Read Reviews Add Reviews. Save Pin Print ellipsis Share. Gallery Eclairs II. Eclairs II chinachewy. Eclairs II cookielovers. Eclairs II xxniteskie. Eclairs II Dolce-Danielle.
Recipe Summary prep:. Nutrition Info. Ingredients Decrease Serving 9. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Preheat oven to degrees F degrees C. Grease a cookie sheet. I Made It Print. Tip Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. Editor's Note: Instead of pudding, you can fill the eclairs with a combination of pastry cream or whipped cream.
Per Serving:. Full Nutrition. Rating: 5 stars. This recipe is fabuolus, but it forgets to mention to peirce the ends of the eclair shells right after removing from the oven to release any steam. This keeps them from getting really soggy on the inside.
These eclairs have become a family favorite and everyone is convinced that I spend hours in the kitchen preparing these! Read More. Thumb Up Helpful. Rating: 1 stars. I tried the chocolate topping on a cream puff recipe and it was bitter and gross. The cream puff was delicious by itself. I can't recommend the topping to anyone Read More.
Reviews: Most Helpful. Nikki Filippone. OK, first of all, these were incredible. I mean, they taste like they came fresh out of a bakery shop. A couple of notes though. First, if you don't have heavy cream or if you're just trying to reduce some of that calorie intake Add the vanilla as well.
When you are done, fold it into the vanilla pudding and you'll have the perfect eclair filling that is creamy and absolutely divine. My second suggestion has to do with the chocolate glaze. What I got when following the recipe was hardly a glaze, it didn't stick to the eclair and was way too thick. The glaze I made turned out perfect and tasted amazing as well. Another suggestion, you should dip the top of the eclair into the chocolate before you cut it open.
That way the chocolate is evenly spread over the top, instead of a gunky chocolate mess. Let the chocolate sit for a few minutes before you cut into it, I suggest even putting it into the freezer for a few minutes.
That way, when you cut them in half, the chocolate won't get all over the place. All in all, this recipe was a slam dunk. The authenticity of these eclairs was certainly refreshing, and I can guarantee that I will be making these again.
For a very fancy presentation,I baked it in a bundt pan. Just slice in half and spoon filling in. Replace top of puff, and add chocolate.
And, because I piped the filling, I was able to dip the eclairs upside down in the chocolate. I have tried many of the eclairs on this site, and this is the best one yet! I would cut the filling in half, it always makes way too much - or if you make all of it, add some bananas and vanilla wafers to the rest and serve in individual dishes as banana pudding : Read More. This recipe was great and so easy. It turns out just like a bakery eclair.
Just what I was looking for. I love this recipe! My daughter and I make these often, and people sometimes don't belive they are homemade because they look so good. When we make them we make them smaller and fill them by using a pastry bag instead of cutting them in half, we also use the pastry bag to apply the frosting. Evelyn in KC. I did not actually make this recipe but I used the chocolate icing from it in something else. If you're looking for a great chocolate icing you can't do better.
More Reviews. All Reviews for Eclairs II. Share options. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. I would cut the filling in half, it always makes way too much - or if you make all of it, add some bananas and vanilla wafers to the rest and serve in individual dishes as banana pudding :.
I can't recommend the topping to anyone. Add Photo. What did you think about this recipe? Did you make any changes or notes? Thanks for adding your feedback.