If you’re new to making choux pastry, then how about starting with profiteroles first? Profiteroles are easier and more forgiving than classic eclairs, and I’ve got an excellent recipe for making profiteroles. The more you make choux pastry, the more you will be able to “read” your dough and follow these signs intuitively. There are key signs to look for at each step of making choux pastry, before you proceed to the next step. If you do use cups however, pay extra attention to the consistency of the dough at each step to make sure you’re on the right track. The consistency of your choux pastry dough is key! Always WEIGH your ingredients, rather than relying on cup/volume measurements for guaranteed, consistent results. It’ll help you troubleshoot common issues that you may encounter when making eclairs or any choux pastry dessert. It’s been a long time coming, but here it is! However, I do encourage you to read my choux pastry troubleshooting recipe postfirst for a detailed and comprehensive guide on how to make perfect choux pastry and how to fix any shortcomings with the dough. My classic choux pastry troubleshooting post is one of the most popular posts on my blog, and I’ve had many readers ask me for a follow up post dedicated to classic eclairs. Today, I’m going to show you guys how to make Foolproof, Perfect Classic Eclairs! You’ve probably tried all the recipes that claim to make perfect eclairs, and still ended up with flat, depressing eclairs instead? Well, then you’ve come to the right place! □ Have you been left wondering why your eclairs always came out flat or soggy? Or why they have a concave-shaped bottom, or a huge crack right down the middle on the bottom? Deliciously crisp, puffy and perfect chocolate eclairs filled with chocolate or vanilla pastry cream. Tip: For an avant-garde stylish look, add edible gold leaf on top of the glaze.įor even more inspiration, check out the éclair-making in action here and here.Here’s all you need to know about making Perfect Classic Chocolate Eclairs! This foolproof tutorial will guide you through the recipe step by step, and also discuss eclairs troubleshooting tips for common recipe pitfalls. Soften the glazing cover for 30 seconds in the microwave. Put éclair back in the fridge for 2 hours so it sets.ģ. Insert a small round tip in the bottom of the éclair, and fill with cream. Keep in the fridge for at least 2 hours.ġ. ![]() Pour the cream over the chocolate and mix well.ħ. It should be very smooth and if it is not, pass it through a sieve.Ħ. Add the gelatin (first remove the gelatin from the water and squeeze out any excess liquid) and make sure it is completely dissolved in the cream mixture. Remove from heat and continue stirring for a just a bit.ĥ. You know it is done when it coats the back of the spoon. Cook at low heat while stirring with a wooden spoon. Bring the milk and cream to a boil, then add it slowly to the egg/sugar mixture.Ĥ. Soak the gelatin sheet in cold water for 20 minutes.Ģ. Form the éclairs with a pastry bag fitted with the tip of your choice and bake at 165C or 325F for 45 minutes.ġ. Add eggs one at a time and continue mixing until they are completely absorbed into the mixture.Ħ. Put mixture in a stand mixer fitted with the paddle attachment and mix for a few minutes until it becomes lukewarm.ĥ. Add the flour and cook on low heat for 6 minutes while stirring.Ĥ. Add the powdered milk and bring to a boil again.ģ. Bring the water and butter to a boil with the sugar and salt.Ģ. ![]() Leave for 24 hours in the fridge before use.ġ. Mix all ingredients together until you get a smooth mixture. Bring the cream to a boil, then add the gelatin (first remove gelatin from water and squeeze out excess liquid).Ĥ. Remove from heat then add the cocoa powder and mix well.ģ. Make a syrup by boiling the water and sugar together. Place the gelatin sheet in a bowl of cold water.Ģ.
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