Cream puff / eclairs - https://www.kingarthurflour.com/recipes/cream-puffs-and-eclairs-recipe
Ingredients
Pastry shells
- 1 cup (227g) water
- 8 tablespoons (113g) unsalted butter
- 3/8 teaspoon salt
- 1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour
- 4 large eggs
Cream puff filling
- 2 cups (454g) heavy or whipping cream
- 1/4 cup (50g) granulated sugar, or to taste
- 1 teaspoon vanilla extract
Icing
- 1 cup (170g) chocolate chips or chopped semisweet chocolate
- 1/2 cup (113g) heavy or whipping cream
Instructions
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Before you begin: note that the pastry recipe will make 12 cream puffs OR 20 to 24 éclairs. The filling recipes (whipped cream, and pastry cream) make enough for 12 pastries each. The icing recipe is a generous amount for icing 2 dozen éclairs. If you simply want to drizzle the éclairs with icing, cut both the chocolate and cream in half.
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Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets.
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Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.
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Remove the pan from the heat, and add the flour all at once, stirring vigorously.
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Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan; this should take less than a minute.
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Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds. If you have an instant-read thermometer, the temperature should be below 125°F.
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Transfer the mixture to a mixer, and beat in the eggs one at a time; it'll look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.
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Using a generously filled tablespoon cookie scoop, or a level muffin scoop, drop the thick batter onto the prepared baking sheets in 3- to 4-tablespoon mounds. Space the mounds about 3" apart, to allow for expansion. For éclairs, pipe the batter into 5" logs about 1/2" to 3/4" in diameter.
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Bake the pastries for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 25 minutes, until pastries are a medium golden brown. Don't open the oven door while the pastries are baking.
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Remove the pastries from the oven. Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Place them on a rack to cool. When they're cool enough to handle, split each in half to make top and bottom pieces; splitting and exposing the centers to air will help keep them from becoming soggy.
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To make the cream puff filling: Pour the cream into a mixing bowl, and begin to whip it on high speed (using your mixer's whisk attachment, if you have one). Sprinkle in the sugar gradually as the cream whips. Whip until stiff, but be careful not to over-whip; cream should still look smooth.
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Fill the bottom halves of the puffs with whipped cream, then replace their tops. Dust with confectioners' sugar, and serve.
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To make the éclair filling: Prepare your favorite pastry cream filling; see tips below for our favorite. You'll need about 3 cups of filling.
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Spoon the filling into the éclair shells.
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To make the icing: Place the chocolate chips or chunks and cream in a microwave-safe bowl or measuring cup.
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Heat over low heat (or in the microwave) until the cream is very hot.
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Remove from the heat, and stir until the chocolate melts and the icing is smooth. Spoon over the éclairs, spreading to the edges. Serve immediately.
- Before you begin: note that the pastry recipe will make 12 cream puffs OR 20 to 24 éclairs. The filling recipes (whipped cream, and pastry cream) make enough for 12 pastries each. The icing recipe is a generous amount for icing 2 dozen éclairs. If you simply want to drizzle the éclairs with icing, cut both the chocolate and cream in half.
- 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.
- Remove the pan from the heat, and add the flour all at once, stirring vigorously.
- Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan; this should take less than a minute.
- Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds. If you have an instant-read thermometer, the temperature should be below 125°F.
- Transfer the mixture to a mixer, and beat in the eggs one at a time; it'll look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.
- Using a generously filled tablespoon cookie scoop, or a level muffin scoop, drop the thick batter onto the prepared baking sheets in 3- to 4-tablespoon mounds. Space the mounds about 3" apart, to allow for expansion. For éclairs, pipe the batter into 5" logs about 1/2" to 3/4" in diameter.
- Bake the pastries for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 25 minutes, until pastries are a medium golden brown. Don't open the oven door while the pastries are baking.
- Remove the pastries from the oven. Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Place them on a rack to cool. When they're cool enough to handle, split each in half to make top and bottom pieces; splitting and exposing the centers to air will help keep them from becoming soggy.
- To make the cream puff filling: Pour the cream into a mixing bowl, and begin to whip it on high speed (using your mixer's whisk attachment, if you have one). Sprinkle in the sugar gradually as the cream whips. Whip until stiff, but be careful not to over-whip; cream should still look smooth.
- Fill the bottom halves of the puffs with whipped cream, then replace their tops. Dust with confectioners' sugar, and serve.
- To make the éclair filling: Prepare your favorite pastry cream filling; see tips below for our favorite. You'll need about 3 cups of filling.
- Spoon the filling into the éclair shells.
- To make the icing: Place the chocolate chips or chunks and cream in a microwave-safe bowl or measuring cup.
- Heat over low heat (or in the microwave) until the cream is very hot.
- Remove from the heat, and stir until the chocolate melts and the icing is smooth. Spoon over the éclairs, spreading to the edges. Serve immediately.
Tips from our Bakers
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Want to make this gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe, no further ingredient changes necessary. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.
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Want to make profiteroles? Fill cream puff shells with ice cream, and drizzle with the sauce of your choice; chocolate is traditional.
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To shape éclairs without a pastry bag, place a sandwich bag into a glass, rolling its edge over the rim to hold it in place. Spoon the batter into the bag. Cut off 1 corner of the bag, making a 1/2" cut. Squeeze the batter onto the baking sheet through the hole in the corner.
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Want to prepare pastries ahead? Make the shells, and store them at room temperature, lightly covered. Your best bet is to whip the cream no more than several hours ahead of time. Pastry cream filling/pudding can be made several days ahead. Icing can be made several days ahead, and reheated. Fill (and ice) pastries just before serving.
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Our pastry cream filling mix is a real time-saver; you'll need about 3 cups. Or, pour 3 cups (681g) milk into a bowl (the higher-fat the milk, the richer the filling); add the contents of 2 regular-size boxes of vanilla instant pudding mix, plus 2 teaspoons vanilla extract. Beat until thick, and refrigerate until ready to use.
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For a special taste treat, infuse your pastry's cream filling with tea flavor. See how it's done: Baking with tea: Little leaves, big flavor.
- Want to make this gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe, no further ingredient changes necessary. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.
- Want to make profiteroles? Fill cream puff shells with ice cream, and drizzle with the sauce of your choice; chocolate is traditional.
- To shape éclairs without a pastry bag, place a sandwich bag into a glass, rolling its edge over the rim to hold it in place. Spoon the batter into the bag. Cut off 1 corner of the bag, making a 1/2" cut. Squeeze the batter onto the baking sheet through the hole in the corner.
- Want to prepare pastries ahead? Make the shells, and store them at room temperature, lightly covered. Your best bet is to whip the cream no more than several hours ahead of time. Pastry cream filling/pudding can be made several days ahead. Icing can be made several days ahead, and reheated. Fill (and ice) pastries just before serving.
- Our pastry cream filling mix is a real time-saver; you'll need about 3 cups. Or, pour 3 cups (681g) milk into a bowl (the higher-fat the milk, the richer the filling); add the contents of 2 regular-size boxes of vanilla instant pudding mix, plus 2 teaspoons vanilla extract. Beat until thick, and refrigerate until ready to use.
- For a special taste treat, infuse your pastry's cream filling with tea flavor. See how it's done: Baking with tea: Little leaves, big flavor.
Pastry cream https://www.thekitchn.com/how-to-make-pastry-cream-168126
How To Make Pastry Cream
YIELDMakes 2 cups
INGREDIENTS
- 1 1/2 cups whole milk, heavy cream, or a mix
- 1/2 cup sugar
- 1/4 cup flour
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
EQUIPMENT
- Saucepan
- Whisk
- Strainer
INSTRUCTIONS
- Warm the milk: Warm the milk in the saucepan until you start to see wisps of steam. It should not actually be boiling.
- Make the egg-sugar base: In a medium bowl, whisk together the sugar, flour, and salt. Add the egg yolks and whisk them into the dry ingredients. This will form a thick paste. It's fine if the paste looks crumbly or smooth; the important thing is that the ingredients are thoroughly combined.
- Add the milk to the egg mixture: Pour a little of the hot milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously. It's OK to switch back and forth between pouring milk and whisking if you can't manage both at the same time.
- Pour everything back in the pan: When all the milk has been added to the eggs, pour everything back into the saucepan. Set a strainer over a bowl and place this near the stove.
- Heat the pastry cream: Set the pan back over medium heat. Whisk constantly. At first, the pastry cream will look very thin and frothy, but it will start to thicken after a few minutes. When it has thickened to a pudding-like consistency, pause whisking every few seconds to see if the cream has come to a boil. If you see large bubbles popping on the surface, whisk for a few more seconds and then remove the pan from heat.
- Strain and cool the pastry cream: Stir the vanilla into the pastry cream and then pour the cream into the strainer set over the bowl. Stir to push it through the strainer. This will catch any bits of cooked egg that may be in your pastry cream.
- Cover and store: Cover the pastry cream with a piece of plastic wrap pressed right up against the surface of the cream and chill completely.
RECIPE NOTES
Pastry cream will keep for several days in the refrigerator. Make sure that it is covered with plastic wrap touching the surface (this prevents the pastry cream from forming a skin).
For a lighter pastry cream, whip a half cup of heavy cream until it forms soft peaks and fold it into the pastry cream when it's no longer piping hot, but not yet completely chilled.
You can make a half batch or a double batch of pastry cream. Use the ingredients in this recipe as a ratio.
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