Eclairs (choux pastry only). In a standard French dictionary, you'll find that an éclair is not only a pastry, but also a flash of lightning. Making choux pastry can be a challenge for a lot of bakers but this easy choux pastry recipe will give you perfect choux buns, cream puffs and eclairs every. Eclairs, profiteroles, Paris-Brest, cream puffs… whatever you like to call them and whatever shape, they are my go-to indulgence every time.

Karim Bourgi on Instagram: "Chouchou framboise pistache: Pâte à choux- craquelin pistache- crémeux framboise- confit de framboise fleur d'oranger- streuzel pistache Choux Pastry, & How to Make It: The oblong shells that we'll be baking and filling with pastry cream are made of a pastry called "choux pastry" (pronounced like At this point you have your choux pastry, and now it's time to bake it into shells for our eclairs. Since eclairs are oblong in shape (this. Most people associate choux with pastries like eclairs, profiteroles, and beignets. You can cook Eclairs (choux pastry only) using 7 ingredients and 9 steps. Here is how you cook it.

Ingredients of Eclairs (choux pastry only)

It's 240 ml of water.
Prepare 114 g of unsalted butter at room temperature.
You need 133 g of bread flour.
Prepare 4 of large eggs.
It's 1/2 tsp of salt.
It's 1 tbsp of white sugar.
It's 1/2 tsp of vanilla extracts.

But choux's versatility makes it useful for savory preparations like gougeres and even French gnocchi. Choux is relatively easy to make; the tricky part is knowing how to get the right consistency. Make perfect light and puffed up choux pastry for eclairs or profiteroles. Eclairs are buttery logs of choux pastry (pâte à choux) baked until light, tender, and puffed up to form a hollow center that's perfect for filling with luscious vanilla pastry cream and topping with a rich chocolate glaze.

Eclairs (choux pastry only) instructions

Preheat the oven to 170 degrees Celsius.
Place salt, water, sugar and butter in a saucepan and heat over medium heat, stirring occasionally. When the water is begins to boil (butter should be melted at this point), add all the flour (do this with the saucepan off the stove) and vigorously mix the flour in, so that it absorbs all of the water (use a wooden spoon or spatula to do this). When the flour has absorbed the water and it's forming a dough, put the pan back on the stove..
Cook the dough for 1 – 3 minutes while you mix and move it around in the pan until you get a dough that pulls away from the sides of the pan, forms a film or oil droplets on the bottom of the pan, and when you stick a spoon in the dough, it stays upright..
Transfer the dough to a bowl, and let it cool down slightly for a few minutes. Add the vanilla extract and then with a hand whisk, mix the dough while adding the eggs mix a little at a time, mixing it really well after each addition. Make sure the eggs are lightly beaten so that you can stop adding eggs immediately, when you reach the right consistency (i.e. a glossy dough with pipeable consistency..
To check that the dough is the right consistency dip the hand whisk into the mix. If it come out with a firm v shape bottom, it is ready..
Get a bowl of water and two teaspoons and put the teaspoons in the water. Get the pre-floured eclair tins or the baking tray with parchment you are using and with the wet spoons take some of the mixture and spoon it on the trays. Don’t worry if you don’t have eclair tins you can do this with a normal baking tray..
Once all the eclairs have been put into the moulds, use a wet spoon to smooth the tops..
Bake the choux in the preheated oven for 30-40 minutes. Do not open the oven until it has been AT LEAST 25 minutes. Once the eclairs are golden, remove from the oven and use a butter knife to make small incisions on the side of the eclairs where you will pipe the cream. Then leave them to cool on a cooling rack.
Don’t pipe cream inside until they have cooled down. For the fillings please see my eclair fillings recipe on my cookpad.

Eclairs are one of the many delicious desserts and savory confections made with. Chocolate Éclair is one of the best French dessert which can be made at home. And I have to admit that choux is one of my favorites. They are just so cute, aren't they? You make small amount of dough, then it puffs up in the oven.