Bonjour tout le monde...want to impress with your French pastry skills but can't quite get the macaron thing down ..? I have one word for you ... Éclairs ... this recipe will save the day - I promise
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| trendbytes.net |
Éclairs can be as colourful, if not more colourful than macarons, they're more than just one bite and they are SO easy to make, you'll feel like a professional French pâtissier in no time.
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eclair selection
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Ok, let's get started...éclairs are made up of pâte à choux (choux pastry) which is a simple, easy and tasty base. It can be used in sweet foods like éclairs, profiteroles and Paris-Brest.
Ok, let's get started...éclairs are made up of pâte à choux (choux pastry) which is a simple, easy and tasty base. It can be used in sweet foods like éclairs, profiteroles and Paris-Brest.
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| engnatalie |
When the pâte à choux is baked it becomes hollow inside. This makes it super easy to fill with sweet, sweet crème pâtissière (custard cream).
Now, getting down to business, the crème pâtissière can be any flavour your heart desires. It can be any colour you want and you can make as much as you want...after all, the best chefs in the world take the time to taste their food (especially when it comes to desserts !) Just look at these beautiful and creative variety of éclairs...can you really stop at just one ..?
Now, getting down to business, the crème pâtissière can be any flavour your heart desires. It can be any colour you want and you can make as much as you want...after all, the best chefs in the world take the time to taste their food (especially when it comes to desserts !) Just look at these beautiful and creative variety of éclairs...can you really stop at just one ..?
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| fauchoneclairs |
The recipe for the éclairs is for about 6 - 8 people (or one person...) and it doesn't have many ingredients at all. You probably have all of these in your kitchen cupboard already.
- 200g flour (no special type of flour, just plain flour)
- 250ml water
- 100g unsalted butter
- 4 whole eggs
- 1 pinch of salt
- 200g flour (no special type of flour, just plain flour)
- 250ml water
- 100g unsalted butter
- 4 whole eggs
- 1 pinch of salt
(After this, we'll go through the crème pâtissière recipe).
Are you ready ??
1. Ok, here we go...grab a pot, put it on the stove and add your butter, water and salt and bring it to the boil.
1. Ok, here we go...grab a pot, put it on the stove and add your butter, water and salt and bring it to the boil.
2. When it boils, take it off the heat and pour in all of your flour (still in the same pot and don't turn off the stove just yet, you will need it in just a moment)
3. Grab your wooden spatula and mix, mix, mix ... build those muscles ... make sure you get out all the lumps in the mixture
4. Now you've got what the French call a "panada" which is the pastry that was created from the above 3 Steps (ooh la la). Put your panada back on the stove to 'dry' the pastry base. Keep mixing it with your wooden spatula until the panada comes away from the sides of the pot and forms a ball shape
5. Turn off your stove and put your ball shaped panada in a new, cool bowl and wait about 5 minutes. Now is a good time to get your glass of champagne and toast yourself for a job well done, update your FB status or Tweet your success ;-)
6. Grab your eggs...break one in to the bowl, and with your wooden spatula...mix ! Yes, it is difficult to incorporate the first egg...but the thing with desserts is persistence, if you want to enjoy those lovely éclairs...mix your heart out !
7. Once the first egg is mixed in, add the second egg and repeat Step 6 (do the same for the third and fourth eggs too)
8. So now your pâte à choux is ready ... it should not be smooth like a pizza dough, but moist and a little sticky and shiny - you will see what I mean after you mix in that last egg
9. Put your mixture in a piping bag and you are ready to pipe your éclairs - about 8cm in length on baking paper or a silicone sheet. Some people use the back of a fork to give the illusion of lines on the top (and a little on the top-sides of the éclair). Brush with egg wash and bake for about 25-30 minutes at 200°C et voila ! Let them cool down.
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| blogsartinfo |
So, if you still don't think éclairs are en vogue, think again, because Jean Paul Gaultier had his brand designed on éclairs for a fashion shoot and Fauchon designed some for Lacoste ! Wow ! I'm impressed...and craving some Fauchon éclairs now.
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| foodtipsandnews.wordpress |
Amongst other things, Fauchon has an éclair week celebrating this beautiful and fun dessert - Fauchon Éclair Week 2013. My personal favourite was their Mona Lisa éclair.
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| fr.christophemichalak |
Ok, I know what you are thinking...where is the crème pâtissière, chocolate ganache and the fondant ?? It's coming, be patient, I'm just taking a moment to savour all of these brightly coloured creations.
Ok, I know what you are thinking...where is the crème pâtissière, chocolate ganache and the fondant ?? It's coming, be patient, I'm just taking a moment to savour all of these brightly coloured creations.
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| flavor-magazine |
To keep it simple, I'll just take you through the crème pâtissière today, let's start off with small and easy recipes for the moment.
Alors, the crème pâtissière you see below is for 1 litre. I know, it sounds like a lot, but remember, you will be piping this into your éclairs, making sure they are full of cream, sampling your mistakes and sharing the love with your creamy creation.
Alors, the crème pâtissière you see below is for 1 litre. I know, it sounds like a lot, but remember, you will be piping this into your éclairs, making sure they are full of cream, sampling your mistakes and sharing the love with your creamy creation.
This also gives you a great opportunity to sample, share and enjoy at your leisure. And if you think it's still too much, just half the recipe.
Ok, here comes the easier part (because it wasn't easy enough !) this is simple and takes about 10 minutes in total.
You will need the following for your crème pâtissière:
- 100g flour (sifted)
- 250g sugar
- 2 whole eggs
- 6 egg yolks (you can always use the whites to make a meringue)
- 1 litre of milk
- 1 vanilla pod (scoop out the contents)
1. In a mixing bowl, combine sugar, egg yolks and whole eggs and beat until combined
2. When all is combined in Step 1, add your sifted flour and combine dry and wet ingredients
3. Put a pot on the stove to boil the milk and the contents of the vanilla pod. Once this has boiled, add it to the mixing bowl full of the combined sugar, flour and egg mixture, and whisk it all in together
4. Pour the combined ingredients back in to your pot - cook it on high heat for about 4-5 minutes stirring the entire time. Don't let the mixture stick to the bottom of the pot
5. Take it off the heat and transfer it into a cold bowl. Put a piece of cling wrap on the top so that you don't get the skin forming on the top, and set it aside until it is ready to be used
6. Put it in your piping bag and fill that éclair until it bursts ! Bon appétit !
A bientôt !
Ok, here comes the easier part (because it wasn't easy enough !) this is simple and takes about 10 minutes in total.
You will need the following for your crème pâtissière:
- 100g flour (sifted)
- 250g sugar
- 2 whole eggs
- 6 egg yolks (you can always use the whites to make a meringue)
- 1 litre of milk
- 1 vanilla pod (scoop out the contents)
1. In a mixing bowl, combine sugar, egg yolks and whole eggs and beat until combined
2. When all is combined in Step 1, add your sifted flour and combine dry and wet ingredients
3. Put a pot on the stove to boil the milk and the contents of the vanilla pod. Once this has boiled, add it to the mixing bowl full of the combined sugar, flour and egg mixture, and whisk it all in together
4. Pour the combined ingredients back in to your pot - cook it on high heat for about 4-5 minutes stirring the entire time. Don't let the mixture stick to the bottom of the pot
5. Take it off the heat and transfer it into a cold bowl. Put a piece of cling wrap on the top so that you don't get the skin forming on the top, and set it aside until it is ready to be used
6. Put it in your piping bag and fill that éclair until it bursts ! Bon appétit !
A bientôt !
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