I’m going to share with you all my basic recipe for choux pastry. Choux pastry, or pâte à choux is a cooked dough that makes eclairs, cream puffs, paris brest.. you name it.
I hadn’t made eclairs in a long time until we were asked to make Gluten Free, Sugar-Free versions in my desserts class. As much as I love trying new things and being health conscious, I was inspired to go back home and bake off some of my full-gluten, full-sugar versions.
Choux Pastry is a thick, sticky, paste-like dough that you must pipe onto a baking sheet to shape them. There is water in the dough, and when the ecalirs are baking in the oven, the water gives off steam and gives them the puffing effect. The flour provides structure, and the butter provides a tender texture. The eggs also aid as a leavening agent in the baking process.
I made 4 different types of eclairs,
- White Chocolate Pistachio
- Lemon Meringue
- Dark Chocolate Raspberry
- Millionaire Chocolate
The 3 main components of an eclair are the shell, the filling, and the glaze. You can play around with what you would like to have as those three, but if you have those three you have an eclair. The possibilities for the flavours are endless!
Options for the filling could be a pastry cream, a whipped cream, a pudding, or a mousse. For the glaze, melted chocolate, chocolate ganache, or a simple sugar glaze is perfect.
I love to play around with the garnishes and make my desserts pretty, but the other night when I was testing the recipes my boyfriend was over and he wanted to try one. I simply filled an eclair (or three) with sweetened whipped cream, and dipped the tops in melted chocolate and he was a happy man.
It’s the simple things in life.
So with that being said, filling them with a light whipped cream and dipping in chocolate just like the classic way is just as stunning and delicious as any other eclair out there. I just like to make mine pretty because it’s my favourite thing to do.
Here is my recipe for Choux Pastry. If you try this out let me know!
75 g Milk
75 g Water
74 g Butter
5 g Salt
5 g Sugar
100 g Bread Flour
150 g Eggs, this is usually about 3 eggs.
- Place water, milk and butter in a small saucepan and heat over medium heat.
- Bring this mixture to a full boil.
- Once the mixture is to a boil, add in all of the flour at once.
- Beat the flour into the butter milk and water mixture over medium heat with a wooden spoon for about 1 minute.
- You will see a thin film of the dough developing on the bottom of the pan- this is what you want.
- Once the film has developed, transfer the dough (leave the film on the bottom we don’t want this) to a mixing bowl and let it cool for about 5 minutes.
- We want to release some of the steam and moisture from the dough.
- On medium speed, beat the dough with the paddle attachment or a hand mixer.
- Add one egg at a time, mixing well between each addition.
- Once all of the eggs are added, ensure that your dough is a sticky paste.
- Fill a piping bag with whatever tip you would like, I used a French tip and pipe your eclairs onto a baking sheet about 5 inches long.
- Bake at 425F for 10 minutes, then reduce the heat to 350F and bake for another 35 minutes.
- Let cool on a rack fully before filling.