ECLAIRS II
My family loves these eclairs and request them all the time. I usually make them as dessert whenever we have company coming, they are always a hit!
Provided by Patty Stockton
Categories World Cuisine Recipes European French
Time 1h
Yield 9
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
- In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
- Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
- For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
- For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.
Nutrition Facts : Calories 476.2 calories, Carbohydrate 49.4 g, Cholesterol 157.8 mg, Fat 28.4 g, Fiber 0.8 g, Protein 7.6 g, SaturatedFat 16.9 g, Sodium 484.9 mg, Sugar 34.6 g
PASTRY CREAM FOR ECLAIRS
For perfect eclairs, you need an even better pastry cream. Light and creamy, this recipe makes for an exceptional filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 30 eclairs
Number Of Ingredients 8
Steps:
- Prepare an ice bath; set aside. In a medium bowl, combine egg yolks, egg, and 2 tablespoons sugar. Add cornstarch and flour; whisk until smooth and pale yellow. Set aside.
- In a medium saucepan, combine milk and remaining 3/4 cup sugar. Stir over medium-high heat until milk begins to steam. Whisking constantly, add half the hot milk to the egg-yolk mixture. Stir until smooth; add combined mixture back to remaining hot milk in the pan. Bring mixture to a boil, whisking rapidly to prevent scorching. Remove from heat, and stir in butter and vanilla. Strain through a fine sieve into a medium bowl.
- Place over ice bath and let stand, stirring frequently, until cool. Remove from ice bath, and press a piece of plastic wrap directly onto surface until ready to use. If not using immediately, refrigerate in an airtight container for up to 3 days.
PATTY'S ECLAIRS
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips. Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack. For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops. For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.
ECLAIRS WITH PASTRY CREAM AND MAPLE-ESPRESSO GLAZE
Airy pate a choux is filled with rich pastry cream and topped with a shiny glaze in this recipe adapted from "Entertaining."Also try:Cream Puffs with Pastry Cream and Maple-Espresso Glaze
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes About 36
Number Of Ingredients 14
Steps:
- Prepare the Pate a Choux. Whisk together egg and 1 tablespoon water in a small bowl for an egg wash. Set aside. Preheat oven to 375 degrees, with racks in upper and lower thirds.
- Line two large baking sheets with parchment paper. With a ruler and a pencil, mark lines about 3 1/2 inches long on the parchment, spacing them about 1 1/2 inches apart. Turn parchment over, marked sides down. Fill a pastry bag fitted with a 5/8-inch plain tip with Pate a Choux; pipe along the lines on the prepared baking sheets. Gently smooth tops with a moistened fingertip to ensure even rising. Brush the top of each eclair with egg wash.
- Bake until pastries are golden brown, 25 to 30 minutes. Transfer pastries and parchment to wire rack to cool completely.
- Make the pastry cream: Scrape the seeds from the vanilla bean. In a heavy saucepan, combine milk, vanilla bean and seeds, and 1/2 cup sugar. Scald the mixture and immediately remove from heat.
- Beat egg yolks with remaining 2 tablespoons sugar until thick. Sprinkle in flour and cornstarch and continue beating until mixed.
- Beat half of the hot milk into yolk mixture. Return this to the remaining hot milk and bring to a boil quickly, whisking very fast to prevent scorching. Remove from heat and strain into a bowl to cool. Stir in butter. Cover with plastic wrap, pressing directly on the surface of the pastry cream to prevent a skin from forming. Transfer to the refrigerator to chill completely. Immediately before using, gently fold in softly whipped cream with a spatula.
- To fill the pastries, insert a wooden skewer into both ends of each shell. (You can also use a small pastry tip, such as the one you will use for filling, to create the holes.)
- Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain tip, preferably one that is long and skinny. Insert the tip into the end of each pastry, and pipe to fill with pastry cream (filling the shell with pastry cream from both ends will insure a properly filled eclair).
- Make the glaze: In a small bowl, whisk to combine heavy cream, espresso powder, and maple syrup. Add confectioners' sugar and whisk until smooth, thinning with additional heavy cream if necessary.
- Dip the top of each eclair into the maple espresso glaze; let excess drip off, and place, coated side up, on a wire rack set over a rimmed baking sheet. Refrigerate eclairs in a single layer until glaze is set, about 10 minutes, and serve.
More about "pattys eclairs 274 recipes"
HOW TO PIPE AND FILL ECLAIRS - BARBARA BAKES™
Web May 6, 2021 Preheat oven to 425°. Lightly grease baking sheets or line with parchment paper. Measure flour and set aside. Bring butter, sugar, …
From barbarabakes.com
4.5/5 (2)Total Time 1 hrEstimated Reading Time 5 mins
From barbarabakes.com
4.5/5 (2)Total Time 1 hrEstimated Reading Time 5 mins
ÉCLAIRS | RECIPETIN EATS
Web Nov 25, 2022 An Éclairs recipe anyone can make If you’ve always wanted to make éclairs but never had the confidence, this is the recipe for you! …
From recipetineats.com
5/5 (10)Category DessertCuisine Australian, British, FrenchCalories 340 per serving
From recipetineats.com
5/5 (10)Category DessertCuisine Australian, British, FrenchCalories 340 per serving
CLASSIC ÉCLAIRS RECIPE - SERIOUS EATS
Web Mar 11, 2021 For the choux pastry, combine 1/2 cup (115g) milk and 1/2 cup (115g) water to get 1 cup of liquid. If you don’t have milk, feel free to use 1 cup (235g) water; the éclairs will just bake up more tan in color …
From seriouseats.com
From seriouseats.com
HOMEMADE ECLAIRS (WITH PASTRY CREAM & GANACHE)
Web Jan 13, 2022 Transfer the choux paste to a piping bag fitted with a French star tip. Pipe 3 inch eclairs onto a parchment lined baking sheet. Bake at 400°F (200°C) for 20 minutes. Lower the temperature to 325°F (160°C) …
From biggerbolderbaking.com
From biggerbolderbaking.com
CREAM PUFFS AND ÉCLAIRS RECIPE | KING ARTHUR BAKING
Web Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets. Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil. …
From kingarthurbaking.com
From kingarthurbaking.com
12 ECLAIR RECIPES THAT WE CAN'T WAIT TO MAKE AGAIN
Web May 3, 2021 Christabel Lobo Updated: May 03, 2021 Traditionally topped with a layer of chocolate icing, eclairs are a decadent cream-filled French pastry. From miniature versions to eclair tortes, we've rounded up the …
From tasteofhome.com
From tasteofhome.com
ECLAIRS - SUGAR SPUN RUN
Web Feb 27, 2020 Combine heavy cream, milk, ⅓ cup (65g) of the sugar, and salt in a medium-sized heavy bottomed saucepan over medium-heat. Stir frequently until the sugar is dissolved and mixture comes to a simmer, …
From sugarspunrun.com
From sugarspunrun.com
CLASSIC ECLAIR RECIPE (VIDEO) - NATASHASKITCHEN.COM
Web Nov 2, 2018 Pipe eclairs over baking sheet lined with silicone using a 1/2” round tip. Pipe 18-20 (4” long and 3/4” wide) strips, keeping them 1 1/2" apart. Bake at 425˚F for 10 minutes. Without opening oven, reduce temp …
From natashaskitchen.com
From natashaskitchen.com
HOW TO MAKE CLASSIC ECLAIRS RECIPE + CHOCOLATE GANACHE
Web You haven't enjoyed an eclair until you've tried a fresh homemade eclair filled to the brim with pastry cream and topped with chocolate ganache._____⬇️...
From youtube.com
From youtube.com
HOMEMADE ECLAIRS WITH PEANUT BUTTER MOUSSE FILLING
Web Sep 6, 2018 peanut butter mousse filling chocolate ganache I just posted the choux pastry dough recipe this week. Let’s quickly review it before moving onto the peanut butter mousse filling and chocolate ganache. …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
11 EASY ECLAIR RECIPES
Web Dec 1, 2021 Cream Puffs II. View Recipe. footballgrl16. These chocolate-drizzled cream puffs are essentially a smaller, easier version of éclairs; they look impressive but they're surprisingly simple. The choux pastry is piped …
From allrecipes.com
From allrecipes.com
31 ECLAIR RECIPE IDEAS | ECLAIR RECIPE, ECLAIRS, DESSERTS - PINTEREST
Web May 6, 2019 - Explore Patty Andy Tiesch's board "Eclair recipe", followed by 488 people on Pinterest. See more ideas about eclair recipe, eclairs, desserts.
From pinterest.com
From pinterest.com
PERFECT CLASSIC ECLAIRS - PRETTY. SIMPLE. SWEET.
Web Feb 23, 2023 Eclairs February 23, 2023 Jump to Recipe These classic French eclairs are made with pate a choux dough and filled with light and airy pastry cream. Topped with …
From prettysimplesweet.com
From prettysimplesweet.com
HOMEMADE ECLAIRS | RECIPE: …
Web 196K views, 391 likes, 53 loves, 24 comments, 289 shares, Facebook Watch Videos from Sally's Baking Addiction: RECIPE:...
From facebook.com
From facebook.com
FANCY HOLIDAY ECLAIRS - WELCOME ON PATTY'S BLOG
Web Dec 12, 2016 Recipe : Ingredients: Chou pastry: 1/2 cup (125 ml) water 1/2 cup (125 ml) milk 1 stick + 2 tsp (125 g) unsalted butter 1/2 tsp (2.5 g) salt 2 tsp (10 g) sugar 1 cup + 2 …
From pattysaveurs.com
From pattysaveurs.com
INCREDIBLE ECLAIRS THAT YOU CAN MAKE AT HOME — EASY ECLAIR …
Web May 19, 2015 Caesar Salad. Gluten-Free Crêpes With Honey-Lemon Drizzle. French Toast. Bruschetta. Frittata. Chimichurri Sauce. 75 Weeknight Chicken Dinners. 20 Grilled …
From delish.com
From delish.com
PATTYS ECLAIRS RECIPES
Web Steps: Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until …
From tfrecipes.com
From tfrecipes.com
HOW TO MAKE PASTRY CREAM FROM SCRATCH | TASTE OF HOME
Web Feb 4, 2022 Start by whisking together the sugar, cornstarch and milk together in a heavy saucepan. Cook over medium heat until thickened and bubbly, stirring all the …
From tasteofhome.com
From tasteofhome.com
You'll also love