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CHOUX PASTRY
PÂTE À CHOUX
CREAM PUFF DOUGH



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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

ÉCLAIRS

Makes: 12

For the choux pastry dough:
1 cup water
1/2 cup (1 stick) unsalted butter
1/2 teaspoon salt
1 cup all-purpose flour
5 eggs

For the Filling:
Pastry Cream (recipe below)

For the chocolate glaze
1/4 cup water
1/4 cup light corn syrup
1/2 cup sugar
4-1/2 ounces semi-sweet chocolate, finely chopped

Preheat oven to 425°F. Line two baking sheets with parchment paper. Make the pastry cream and refrigerate.
1. Heat the water, salt, sugar and butter until the butter melts. Bring to a boil and remove from heat.
2. Immediately add the flour and stir quickly with a wooden spoon, until smooth.
3. Set the mixture over low heat and stir constantly for 4 minutes. Remove and allow to cool for a few minutes.
4. Add 1 egg and beat it thoroughly into the mixture. Add remaining eggs, one at a time, beating well after each addition.
5. With pastry bag fitted with 1/2-inch tip, pipe thick fingers of dough about 3-inches long. Brush with egg glaze. Dip a fork in water and lightly mark each finger with crosswise lines.
6. Bake about 10 minutes at 425 and then reduce the heat to 350°F. Bake for 25 to 30 minutes. Turn off the oven and prop the oven door open slightly. Allow the éclairs to stay in the oven for about 15 minutes. Transfer to a wire rack. If serving immediately, fill while they are still warm. If making ahead, insert a skewer into one end of the eclairs and move it around to expand the opening for the pastry cream.
To fill: Stir the chilled pastry cream to soften. Fit the pastry bag with a filling tip (Ateco#230) and fill with the cream. Insert the tip in one end of the eclair, fill then glaze.
For the glaze:
Combine the water, corn syrup and sugar in a small saucepan and stir over med-high heat until the sugar is dissolved. Bring the mixture to a boil; washing down the sides of the pan with a wet pastry brush. As soon as it has begun to boil, remove from heat and stir in the chocolate. Let stand for 2 minutes, stirring until smooth. Transfer to a shallow bowl or rimmed plate.
To glaze the éclairs:
1. Dip the top of the filled éclairs into the glaze; allow the excess to drip off before turning it back over.
2. Transfer to a wire rack to allow the glaze to set. To serve: They are best served the day they are made. They may be stored for one day in an airtight container in the refrigerator.

PASTRY CREAM
Makes about 4 cups.

6 large egg yolks
1 large egg
3/4 cup + 2 tablespoons sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
3 cups whole milk
3 tablespoons unsalted butter
2 teaspoons vanilla extract

Set aside a rimmed baking sheet for cooling the pastry cream.
1. Mix together the egg yolks, egg and 2 tablespoons of the sugar.
2. Add the cornstarch and flour to the egg mixture and using a whisk, mix until smooth and pale yellow. Set aside.
3. Combine the milk and remaining 3/4 cup of sugar in a saucepan. Set it over med-high heat and stir until the milk begins to steam.
4. Whisking constantly, add half of the hot milk to the egg yolk mixture and stir until smooth.
5. Pour the combined mixture back into the saucepan and bring to a boil, whisking rapidly to prevent any scorching.
6. Remove from the heat and stir in the butter and vanilla.
7. Transfer the pastry cream to the baking sheet and spread in a thin layer. Cover the entire surface with plastic wrap, pressing the wrap onto the surface of the cream.
8. Transfer to the refrigerator and allow to chill, about 15 minutes before using.
To store: The cream may be used after it has chilled. If not using immediately, transfer the mixture to an airtight container. It may be stored up to 3 days before using.


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