Eclairs (choux pastry only). 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. The same easy choux pastry batter makes the light and airy confections we know as cream puffs, and chocolate éclairs. The filling recipes (whipped cream, and pastry cream) make.

After cutting the top out, choux pastry turn to be individual pie pastry, the possibility is endless, you can fill it with anything you want. Eclairs, profiteroles, Paris-Brest, cream puffs… whatever you like to call them and whatever shape, they are my go-to indulgence every time. In case you don't live near Edgecliff or any other fabulous fresh cream eclair vendor in town, here is the recipe and some Choux pastry tips. You can Cook Eclairs (choux pastry only) using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Eclairs (choux pastry only)

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

Make perfect light and puffed up choux pastry for eclairs or profiteroles. 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, and dipped in a chocolate glaze! You HAVE to try making these yourself!

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.

Take on the éclair as your next Bake Off challenge. Paul Hollywood's easy recipe ensures crisp, light choux pastry every time. Once the éclairs have cooled, cut down the length of one side of each éclair and pipe in the whipped cream. Melt the chocolate over a double boiler or a bowl suspended. Crisp choux pastry, vanilla-scented pastry cream, and a rich chocolate icing make up these classics.