ECLAIRS I RECIPE | ALLRECIPES
Cream puffs with a cream cheese filling and chocolate icing.
Provided by Thelma
Categories Bread
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 20 pieces
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- For icing: In small saucepan, melt chocolate and 1 tablespoon butter over low heat. Remove from heat and, with electric mixer, beat in confectioners' sugar and 2 tablespoons hot water. Beat until smooth. Drizzle over filled eclairs.
- For shells: In medium saucepan bring 1 cup water to a boil, stir in 1/2 cup butter and salt. Stir until melted. Add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until smooth. Drop by tablespoons onto baking sheet.
- Bake 15 minutes in the preheated oven, then reduce heat to 375 degrees F (190 degrees C) and bake until golden, 10 to 15 minutes. Cool completely.
- For filling: In large bowl, beat 1/2 cup of milk, a little at a time, into softened cream cheese, until creamy. Beat in remaining 1 1/2 cups milk and pudding mix. Stir until thick, 1 to 2 minutes. Cut tops off cooled pastry shells and fill. Replace tops.
Nutrition Facts : Calories 380.5 calories, CarbohydrateContent 38.4 g, CholesterolContent 130.4 mg, FatContent 22.8 g, FiberContent 0.8 g, ProteinContent 7.6 g, SaturatedFatContent 13.7 g, SodiumContent 448.9 mg, SugarContent 24.8 g
ECLAIRS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
A classic eclair recipe of light choux pastry filled with rich crème pâtissière. Make the basic buns, then fill with on-trend flavours and colourful glazes for a stunning afternoon tea treat
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Total Time 2 hours 5 minutes
Prep Time 1 hours 15 minutes
Cook Time 50 minutes
Yield Makes 20
Number Of Ingredients 11
Steps:
- First, make the choux pastry. Put the butter in a saucepan with 450ml water. Sieve the flour into a large bowl and set aside. Bring the butter and water to a fast boil, simmer until the butter has melted, then tip in the flour and beat like mad with a wooden spoon until the mixture pulls away from the sides of the pan and is lump-free. Tip into the bowl and spread the thick paste up the sides a little to help it cool quickly, then leave for 10 mins.
- Heat oven to 200C/180C fan/ gas 6 and cut two pieces of baking parchment to fit two baking sheets. Using a ruler and pen, mark 10 lines about 12cm long over each piece, leaving plenty of space between the lines, then flip the parchment over. Fit a piping bag with a large round piping nozzle, about 1.5cm wide.
- When the flour paste has cooled but is not cold, start adding the egg, bit by bit, beating well between each addition until you have a smooth batter which will reluctantly drop off the end of your spoon (you can do this in a freestanding mixer if you have one). You may not need to use all the egg, so add it slowly. Transfer to your piping bag and use a little of the mixture to stick the parchment to your trays.
- Pipe the choux onto the baking sheet, using the lines as a guide. Pipe slowly so the eclairs aren’t too skinny – each one should be about 2.5cm wide x 12cm long. Bake for 35-40 mins, swapping the trays around for the final 10 mins. The choux should be puffed, golden and sound hollow when tapped. You may wish to sacrifice one eclair to make sure the inside is completely dried out – if it’s still moist, the eclair will sink when cooling. Once baked, leave to cool completely. (Can be made a day ahead and stored in an airtight container, reheat in the oven for 5-10 mins to crisp up before filling.) Split each eclair through the middle with a serrated knife.
- Now, make the crème pâtissière. Pour the milk and cream into a saucepan. Heat until just simmering, then remove from the heat. Meanwhile, tip the egg yolks into a bowl and add the sugar and cornflour, whisking together until smooth. Pour over the milk mixture, mix, then pour back into the saucepan. Cook over a medium heat for 5-8 mins until the crème pâtissière thickens to a thick custard consistency. Sieve into a jug, cover the surface with cling film and chill for at least 3 hrs, or up to 3 days.
- To fill and glaze your eclairs, choose one of our flavours - raspberry & cardamom, lemon & passion fruit, salted caramel & popcorn or elderflower & meringue. For more help, see our how to make choux pastry and eclairs video.
Nutrition Facts : Calories 306 calories, FatContent 26 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.3 milligram of sodium
More about "recipe for eclairs recipes"
ECLAIRS RECIPE | MARTHA STEWART
From marthastewart.com
Reviews 3.5
Category Dessert & Treats Recipes
- To make the glaze, combine 1/4 cup water, corn syrup, and s ugar in a small saucepan. Stir over medium-high heat until sugar is dissolved. Bring mixture to a boil, washing sides of pan with a wet pastry brush to prevent crystals from forming. Once at a boil, remove from heat; add chocolate. Let stand 2 minutes; stir gently until smooth. Transfer glaze to a shallow bowl. Dip top of each eclair into glaze; let excess drip off before turning over. Transfer to a wire rack to allow glaze to set. Serve.
ECLAIRS RECIPE | FOOD NETWORK
Total Time 1 hours 45 minutes
Category dessert
- Place the filling into a pastry bag and using a small tip, fill the center of the Eclair.
ECLAIRS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 5 minutes
Category Afternoon tea, Dessert, Treat
Cuisine French
Calories 306 calories per serving
- To fill and glaze your eclairs, choose one of our flavours - raspberry & cardamom, lemon & passion fruit, salted caramel & popcorn or elderflower & meringue. For more help, see our how to make choux pastry and eclairs video.
ÉCLAIR AUTHENTIC RECIPE | TASTEATLAS
Following is the classic recipe for the pate a choux dough. It can be used for other traditional desserts as well, such as profiteroles, croquembouche or gougères. Choux pastry does not use any leavening agents and instead puffs up because of the steam that is created during baking. Following the recipe and precisely measuring the quantities is key. This recipe is adapted from the first published recipe for éclairs that can be found in 1844 Boston Cooking School Cook Book by Mrs. D.A Lincoln.
From tasteatlas.com
Reviews 4.8
Cuisine French
- Split the éclairs and fill with cream; top with vanilla or chocolate icing.
ÉCLAIRS RECIPE | MYRECIPES
- For Pastry Cream, In bowl of an electric mixer, stir together 3 Tbsp. sugar, 1 1/2 Tbsp. flour and 1 1/2 Tbsp. cornstarch. Add 3 egg yolks and beat at medium-high speed until thick, about 5 minutes. Scald 1 cup milk in a saucepan; drizzle into yolk mixture. Return mixture to saucepan and cook, stirring, until custard is thick and begins to boil. Cook for 1 minute more, and then remove from heat. Strain into a bowl, stir in 1/2 tsp. vanilla extract and let cool. Cover with waxed paper directly on surface and chill until cold. Just before serving, beat 1/2 cup heavy cream until stiff. Fold into custard. (Makes 2 1/4 cups)
CHOCOLATE-FROSTED ÉCLAIRS RECIPE - JOANNE CHANG | FOOD & WINE
From foodandwine.com
Reviews 5
- With a serrated knife, split the éclair shells lengthwise. Spoon a generous amount of the pastry cream into the bottom half of each shell. Dip the top half of each shell into the chocolate glaze, close the éclairs and serve.
ECLAIRS RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING SHOW
- To make the cream: 1) Add all your custard ingredients in a large saucepan and with the heat turned off, whisk them all together to combine. 2) Place your custard over medium heat and cook it, stirring the whole time until the custard thickens. Strain it through a fine sieve into a bowl, cover the custard with plastic wrap (make sure the plastic wrap is touching the custard) and pop it in the fridge completely. To make the dough: 3) Preheat oven to 425 degrees. 4) Line 2 baking sheets with parchment paper and set aside. 5) Put the water, butter, and salt in a medium saucepan and bring to a boil over medium low heat. Remove from heat. Add the flour all at once and stir well with a wooden spoon until the flour is completely mixed in. 6) Turn the heat back on to medium heat and cook, stirring constantly for 2 minutes. Scrape the dough into a large bowl. 7) With a whisk or wooden spoon, beat in the eggs one at a time until all four eggs are well incorporated. 8) Fill a disposable piping bag that has been fitted with a large round tip with some of the dough (you will have to do these in batches) and pipe out 6 inch logs a few inches apart on your prepared baking sheets. 9) Brush the top of the eclairs with some water and bake them for 10 minutes, reduce the temperature to 350 and continue baking them for an additional 20 to 25 minutes or until lightly golden brown. As soon as they come out of the oven, use a medium size piping tip and make a little hole at the end of each side so the steam can escape, allow to cool completely. To make the Ganache: 10) Heat the cream in a small pan over medium heat until just below boiling point. 11) Pour the heated cream over the chocolate chips and let sit for 1 minute then whisk until the chocolate has melted. 12) When ready to assemble, using a piping bag fitted with a medium size round tip, fill each shell and either dip the tops in the melted chocolate or spoon the chocolate over the top. 13) Allow them to set slightly before serving.
HOMEMADE ECLAIRS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Category Afternoon tea, Treat
Cuisine French
Calories 155 calories per serving
- Arrange the buns on a wire rack and spread each with a little of your chosen icing. If you can’t decide, it’s really easy to split your batch of choux buns, halve icing quantities, and make a selection to keep everyone happy. See the tip below for more icing flavours.
ECLAIRS RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING SHOW
- To make the cream: 1) Add all your custard ingredients in a large saucepan and with the heat turned off, whisk them all together to combine. 2) Place your custard over medium heat and cook it, stirring the whole time until the custard thickens. Strain it through a fine sieve into a bowl, cover the custard with plastic wrap (make sure the plastic wrap is touching the custard) and pop it in the fridge completely. To make the dough: 3) Preheat oven to 425 degrees. 4) Line 2 baking sheets with parchment paper and set aside. 5) Put the water, butter, and salt in a medium saucepan and bring to a boil over medium low heat. Remove from heat. Add the flour all at once and stir well with a wooden spoon until the flour is completely mixed in. 6) Turn the heat back on to medium heat and cook, stirring constantly for 2 minutes. Scrape the dough into a large bowl. 7) With a whisk or wooden spoon, beat in the eggs one at a time until all four eggs are well incorporated. 8) Fill a disposable piping bag that has been fitted with a large round tip with some of the dough (you will have to do these in batches) and pipe out 6 inch logs a few inches apart on your prepared baking sheets. 9) Brush the top of the eclairs with some water and bake them for 10 minutes, reduce the temperature to 350 and continue baking them for an additional 20 to 25 minutes or until lightly golden brown. As soon as they come out of the oven, use a medium size piping tip and make a little hole at the end of each side so the steam can escape, allow to cool completely. To make the Ganache: 10) Heat the cream in a small pan over medium heat until just below boiling point. 11) Pour the heated cream over the chocolate chips and let sit for 1 minute then whisk until the chocolate has melted. 12) When ready to assemble, using a piping bag fitted with a medium size round tip, fill each shell and either dip the tops in the melted chocolate or spoon the chocolate over the top. 13) Allow them to set slightly before serving.
ÉCLAIR AUTHENTIC RECIPE | TASTEATLAS
Following is the classic recipe for the pate a choux dough. It can be used for other traditional desserts as well, such as profiteroles, croquembouche or gougères. Choux pastry does not use any leavening agents and instead puffs up because of the steam that is created during baking. Following the recipe and precisely measuring the quantities is key. This recipe is adapted from the first published recipe for éclairs that can be found in 1844 Boston Cooking School Cook Book by Mrs. D.A Lincoln.
From tasteatlas.com
Reviews 4.8
Cuisine French
- Split the éclairs and fill with cream; top with vanilla or chocolate icing.
ÉCLAIRS RECIPE | MYRECIPES
- For Pastry Cream, In bowl of an electric mixer, stir together 3 Tbsp. sugar, 1 1/2 Tbsp. flour and 1 1/2 Tbsp. cornstarch. Add 3 egg yolks and beat at medium-high speed until thick, about 5 minutes. Scald 1 cup milk in a saucepan; drizzle into yolk mixture. Return mixture to saucepan and cook, stirring, until custard is thick and begins to boil. Cook for 1 minute more, and then remove from heat. Strain into a bowl, stir in 1/2 tsp. vanilla extract and let cool. Cover with waxed paper directly on surface and chill until cold. Just before serving, beat 1/2 cup heavy cream until stiff. Fold into custard. (Makes 2 1/4 cups)
HEARTS DELIGHT ECLAIR - MADE WITH PUFF PASTRY SHEETS ...
From food.com
Reviews 4.5
Total Time 45 minutes
Calories 523.3 per serving
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