Eclairs. Classic eclairs, called eclairs au chocolat or chocolate eclairs, are made with French choux pastry. The hallow crispy shells are then filled with vanilla custard, called pastry cream. Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze.

Eclairs See more ideas about eclairs, desserts, pastry. · Eclairs are one of my favorites. These Strawberry Cheesecake Eclairs take that favorite and make it even more sinfully indulgent and decadent. A wide variety of eclairs options are available to you, such as feature, cake tools type. You can Cook Eclairs using 9 ingredients and 15 steps. Here is how you cook it.

Ingredients of Eclairs

It's 70 grams of Milk.
It's 70 grams of Water.
What You needis 60 grams of Butter.
It's 3 grams of Salt.
Lets Go Prepare 3 grams of Sugar.
It's 85 grams of Cake flour.
Lets Go Prepare 2 of to 3 tablespoons Large eggs (at room temperature).
What You needis 1 of Crushed almond.
It's 1 of Chocolate.

Cadbury Chocolate Eclairs Carton Cadbury Chocolate Eclairs Carton Imported From The UK England The Very Best Of British Chocolate Candy Eclairs. To assemble the eclairs: Make a wide incision in the side of each pastry. Place pastry cream into a piping bag and fill each pastry with cream. Impress friends and family with homemade eclairs, with light choux pastry filled with rich crème pâtissière.

Eclairs instructions

Prepare the baking sheet and piping bag ahead of time because the choux pastries should be baked immediately after piped. Sift the flour..
Put the milk, water, butter, and sugar in a sauce pan and bring to a boil. It should look like it does in this photo when it comes to a boil..
Turn off the heat and add the flour in one go. Beat quickly with a wooden spatula until smooth..
When you have a ball of paste, continue to beat vigorously and place over heat for about 1 to 2 minutes..
Transfer the paste to a bowl and add two-thirds of the beaten egg, a little at a time. When you start to add the rest of the beaten eggs, check the texture and add little by little..
When you hold the spatula and the paste drops off it after 3 to 4 seconds, it is ready (you can see a stiff triangle tip on the spatula). Adjust the amount of the eggs as needed because three eggs are probably too many..
Put a 1 cm nozzle onto a piping bag and pipe the paste onto baking paper, leaving space between them. Make them about 9 cm long. Moisten your finger with water and flatten the surface..
If you want to put almonds on top, brush with leftover beaten eggs (Step 6) and place almonds on top. Press lightly with your finger..
Preheat the oven to 200°C and put the baking sheet into the oven. Reduce the temperature immediately to 190°C and bake for 20 minutes. Reduce the temperature to 170°C and bake for about 20 minutes..
These are the baked pastries..
When you make slits, make them slightly diagonally to let the cream filling show. They will look better this way..
Pipe plenty of cream inside. Sprinkle with icing sugar and chocolate to your liking..
They're ready!.
Make choux creams with the same recipe!.
Use tasty custard cream. Reipe ID: 1443986 I like coffee flavoured cream, too..

Try classic chocolate or more unusual flavours. Eclairs may look like a fancy and expensive dessert, but they are easy to make. These amazing pastries only look hard. This simple and elegant eclair has a sugar topping to compliment the rich vanilla flavor. ⬇ Download eclairs - stock photos and images in the best photography agency ✔ reasonable prices ✔ millions of high quality and royalty-free stock photos and images. An éclair is a French dessert made from choux pastry, filled with pastry cream or custard and topped with fondant icing.