Easy Eclairs

Easy Eclairs might be a good recipe to expand your main course repertoire. One serving contains 817 calories, 20g of protein, and 50g of fat. For $2.03 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. 5 people were glad they tried this recipe. This recipe from Foodista requires choux pastry, milk, eggs, and butter. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns an improvable spoonacular score of 2%. If you like this recipe, take a look at these similar recipes: Valentine’s Day Lemon & Blackberry Eclairs, Mini Eclairs With Strawberries And Cream, and Matcha Tea Éclairs And Choux Pastry Stories.

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

CHOUX PASTRY

1/2 cup water

1/2 cup full cream milk

4 ounces butter

1 tablespoon sugar

1/2 teaspoon salt

1 cup plain flour

4 eggs

PASTRY CREAM

2 cups milk

1/2 cup sugar

6 egg yolks

2 tablespoons cornstarch

cup cream

50 grams dark chocolate, chopped

GANACHE

Equipment:

baking pan

oven

sauce pan

frying pan

hand mixer

mixing bowl

plastic wrap

bowl

chopsticks

knife

whisk

Cooking instruction summary:

CHOUX PASTRY Preheat oven to 180C. Line a baking tray with parchment or a baking mat. Combine water, milk, butter, sugar and salt in a saucepan and bring to a boil over medium heat. Stir in flour quickly and cook over low heat, stirring constantly until mixture pulls away from sides of pan cleanly and forms a ball. Transfer dough into a mixing bowl and using an electric mixer, beat on low speed to cool slightly, about 3 mins. Add eggs, one at a time, beating well after each addition. Cover bowl with plastic wrap and chill for at least 30 mins in the fridge. Dough may be stored, covered, for up to 24 hours in the fridge. Remove dough from fridge and fill into a piping bag. From this point on, you can pipe into rounds using a nozzle of your choice or cut a hole of about 1 1/2 cm at the tip of the piping bag and pipe into little logs of about 5 cm in length.... or longer if you want a bigger eclair. Bake in preheated oven for about 20 - 25 mins or until golden brown. Remove from oven and using the tip of a small knife (I used a chopstick), pierce a small hole to allow the steam to escape. This prevents the eclairs from going soggy on the inside. You can also do this step and place it into the oven for another 2 mins to dry it out. Allow to cool on a rack. PASTRY CREAM Place all ingredients into a saucepan and whisk until evenly combined. Place saucepan over medium heat and bring to a slow boil, stirring continuously. When mixture thickens into a paste, remove from heat. Transfer pastry cream into a clean, dry bowl and cover with plastic wrap to prevent a skin from forming. Allow to cool and then place in fridge until fully chilled. Note: pastry cream will thicken slightly when chilled. Use within 2 days. When chilled, fill pastry cream into piping bag fitted with a tube nozzle and fill eclairs through the hole/slit you have made earlier. Dip or drizzle the top of filled eclairs with chocolate ganache. Sprinkle with powdered sugar if desired. GANACHE Heat cream over medium heat in a saucepan until just about boiling. Do not boil. Remove from heat. Mix in chocolate pieces and stir until all chocolate has melted. Leave to cool. (Ganache will thicken when cooled). Can be kept in fridge. Remove and stand container in a bowl of warm water to soften before re-using.

 

Step by step:


1. CHOUX PASTRY

2. Preheat oven to 180C. Line a baking tray with parchment or a baking mat.

3. Combine water, milk, butter, sugar and salt in a saucepan and bring to a boil over medium heat.

4. Stir in flour quickly and cook over low heat, stirring constantly until mixture pulls away from sides of pan cleanly and forms a ball.

5. Transfer dough into a mixing bowl and using an electric mixer, beat on low speed to cool slightly, about 3 mins.

6. Add eggs, one at a time, beating well after each addition.

7. Cover bowl with plastic wrap and chill for at least 30 mins in the fridge. Dough may be stored, covered, for up to 24 hours in the fridge.

8. Remove dough from fridge and fill into a piping bag.

9. From this point on, you can pipe into rounds using a nozzle of your choice or cut a hole of about 1 1/2 cm at the tip of the piping bag and pipe into little logs of about 5 cm in length.... or longer if you want a bigger eclair.

10. Bake in preheated oven for about 20 - 25 mins or until golden brown.

11. Remove from oven and using the tip of a small knife (I used a chopstick), pierce a small hole to allow the steam to escape. This prevents the eclairs from going soggy on the inside. You can also do this step and place it into the oven for another 2 mins to dry it out.

12. Allow to cool on a rack.

13. PASTRY CREAM

14. Place all ingredients into a saucepan and whisk until evenly combined.

15. Place saucepan over medium heat and bring to a slow boil, stirring continuously.

16. When mixture thickens into a paste, remove from heat.

17. Transfer pastry cream into a clean, dry bowl and cover with plastic wrap to prevent a skin from forming. Allow to cool and then place in fridge until fully chilled.

18. Note: pastry cream will thicken slightly when chilled. Use within 2 days.

19. When chilled, fill pastry cream into piping bag fitted with a tube nozzle and fill eclairs through the hole/slit you have made earlier.

20. Dip or drizzle the top of filled eclairs with chocolate ganache.

21. Sprinkle with powdered sugar if desired.

22. GANACHE

23. Heat cream over medium heat in a saucepan until just about boiling. Do not boil.

24. Remove from heat.

25. Mix in chocolate pieces and stir until all chocolate has melted. Leave to cool.

26. (Ganache will thicken when cooled).

27. Can be kept in fridge.

28. Remove and stand container in a bowl of warm water to soften before re-using.


Nutrition Information:

Quickview
816 Calories
19g Protein
50g Total Fat
72g Carbs
10% Health Score
Limit These
Calories
816k
41%

Fat
50g
77%

  Saturated Fat
28g
178%

Carbohydrates
72g
24%

  Sugar
33g
38%

Cholesterol
473mg
158%

Sodium
539mg
23%

Caffeine
6mg
2%

Get Enough Of These
Protein
19g
39%

Selenium
38µg
56%

Vitamin B2
0.88mg
52%

Phosphorus
490mg
49%

Calcium
401mg
40%

Vitamin A
1897IU
38%

Vitamin B12
2µg
34%

Vitamin D
5µg
33%

Vitamin B5
2mg
26%

Vitamin B1
0.37mg
24%

Folate
93µg
23%

Iron
3mg
20%

Potassium
629mg
18%

Manganese
0.34mg
17%

Magnesium
66mg
17%

Zinc
2mg
16%

Vitamin B6
0.29mg
15%

Copper
0.27mg
13%

Vitamin E
1mg
12%

Vitamin B3
1mg
9%

Fiber
1g
6%

Vitamin K
4µg
4%

covered percent of daily need
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John Smith was the only Protestant to move into a large Catholic neighborhood. On the first Friday of Lent, John was outside grilling a big juicy steak on his grill. Meanwhile, all of his neighbors were eating cold tuna fish for supper. This went on each Friday of Lent. On the last Friday of Lent, the neighborhood men got together and decided that something had to be done about John, he was tempting them to eat meat each Friday of Lent, and they couldn't take it anymore. They decided to try and convert John to Catholicism. They went over and talked to him and were so happy that he decided to join all of his neighbors and become a Catholic. They took him to Church, and the Priest sprinkled some water over him, and said, "You were born a Baptist, you were raised a Baptist, and now you are a Catholic." The men were so relieved, now their biggest Lenten temptation was resolved. The next year's Lenten season rolled around. The first Friday of Lent came, and just at supper time, when the neighborhood was setting down to their tuna fish dinner, came the wafting smell of steak cooking on a grill. The neighborhood men could not believe their noses! WHAT WAS GOING ON? They called each other up and decided to meet over in John's yard to see if he had forgotten it was the first Friday of Lent? The group arrived just in time to see John standing over his grill with a small pitcher of water. He was sprinkling some water over his steak on the grill, saying, "You were born a cow, you were raised a cow, and now you are a fish."

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