It’s been a while already since I posted my last recipe.
Of course I didn’t stop cooking. Unfortunately I have been overloaded with work and things to do which left me very little time for uploading the recipes onto the blog.
I was pretty excited some time ago with mobile blogging service which would save me some time by being able to post things via an email from my phone. However, for some reason service is not working. I have followed all steps and directions, but they never appear anywhere in the blog.
Well, anyways, I am back to old fashion posting, which is logging in and writing from my computer.
So, back to the idea of this post, following is a set of Eclairs recipes to indulge yourselves.
An éclair is a thin pastry made of choux pastry
Choux pastry is a light french pastry dough made of butter water, flour and eggs. Its high moisture and raising capability makes the dough puff when pre-cooked, obtaining a very light and airy dough. This dough is then piped with a pastry bag into an oblong shape, baked until crisp and hollow inside. It is afterwards filled with different creams and topped with icing.
Choux pastry is used for eclairs and profiteroles. Traditionally it is filled with pastry cream, custard or whipped cream and topped with chocolate or other icing matching the flavor of the filling.
Basic Eclair dough recipe 1
1 cup water
1/2 teaspoon salt
1/2 cup butter sliced
1-1/4 cups flour (all purpose)
7 eggs, or more as needed
Combine water, salt, butter in a saucepan over medium heat, bring to a simmer.
Just as the butter melts, add the flour all at once.
Stir with a wooden spoon until the mixture forms a ball, pulls away from the sides and leaves a whitish film on the bottom of the pan.
Transfer to a bowl and work with a wooden spoon to cool it down slightly.
Work the eggs in one at a time, beating well with each addition.
The dough must be stiff enough to hold it’s shape when piped but loose enough to pipe…
You have added enough eggs if the dough droops from a spoon held sideways.
Basic Eclair recipe 2
75g/2½oz butter, diced
200ml/7fl oz water
100g/4oz strong plain flour
3 free-range eggs, beaten
1. Heat the oven to 200C/400F/Gas 6. Place the butter, water and a pinch of salt in a medium saucepan over a low heat. Stir occasionally with a wooden spoon as the butter melts.
2. Meanwhile, sift the flour into a small bowl.
3. When the butter has melted, turn up the heat and bring the mixture to the boil. Switch off the heat and quickly tip the flour into the saucepan. Immediately beat the flour into the liquid with the wooden spoon to mix all the ingredients together. Stop beating when the mixture swells into a smooth dough that comes away from the sides of the saucepan. This should take only a few seconds.
4. Let the mixture cool for 3-4 minutes. Pour in a little of the beaten egg into the flour mixture and beat it in well. Keep adding and beating in the egg, a little at a time, until the dough looks thick, smooth and shiny and still holds its shape well. You may not need the last two or three tablespoonfuls of egg if your eggs are large.
5. Spoon the mixture into a freezer bag (you’ll need to scrape it out of the pan with a plastic spatula). Fold down the top of the bag to squeeze the dough to the bottom. Snip off one of the bottom corners of the bag to give you a hole about 1cm long. You can also do this using a pastry bag.
6. Line two flat baking sheets with baking parchment. Squeeze the mixture into oblong lines on to the parchment, allowing about 4cm between each one (they will at least double in size in the oven). You should be able to make about 12.
7. Wearing oven gloves, place the baking sheets in the oven and bake for about 30 minutes. Take the éclairs out when they are puffed up, golden brown all over, and feel hard when you poke one with a knife.
8. Immediately take each éclair off the baking sheet (they will be very hot, so wear oven gloves) and, with the point of a knife, gently slit the side to let out the steam. (Otherwise, the steam sits trapped in the éclair and turns back to water, leaving you with a soggy bun.) Leave them to cool and dry out on a wire rack.
Fill and top with desired options. Hereunder are some ideas.
Chocolate Cream Filling:
6 oz. Unsweetened Baking Chocolate
1 cup Milk
4 Egg Yolks
1/2 cup Granulated Sugar
1/4 cup Flour
1. Melt chocolate (chopped) and milk in a pot, and bring to light boil, remove. 2. In a bowl, whisk yolks and sugar until it whitens. 3. Slowly add flour, stirring. 4. Slowly add chocolate and milk, stirring until homogenous. 5. Put back in pot, bring to light boil, stirring constantly, until cream thickens and becomes smooth. 6. When cream cools off (and eclairs have cooled off as well), you can begin filling the eclairs: Cut a small slit lengthwise, and then stuff with cream, using your baking sac or a small spoon. Voilà!
Meyer lemon filling:
- 1/2 cup Meyer lemon juice (or any other lemon variety)
- 2 tablespoons lemon juice
- Grated zest of 1 Meyer lemon
- 1/2 cup granulated sugar
- 8 tablespoons unsalted butter (1 stick)
- 1/4 teaspoon salt
- 3 large eggs
- 3 egg yolks
Combine lemon juices and zest, sugar, butter, and salt in a nonreactive saucepan over low heat. Cook, stirring gently, until butter is melted. Combine eggs and egg yolks in a bowl and mix together until blended. Whisk about 1/2 of the hot lemon mixture into the eggs to warm them, then slowly add the egg mixture back into the saucepan, whisking constantly. Cook over low heat (do not allow to boil), stirring constantly with a wooden spoon, until mixture thickens, about 5 minutes. Strain through a fine mesh strainer into a bowl. Lay a sheet of plastic wrap directly on the surface of the filling and refrigerate until cold and firm. Place on pastry bag and fill eclairs.
whipped cream filling:
1 cup heavy cream
4 teaspoons granulated sugar
1/4 teaspoon vanilla extract
Powdered sugar, for garnishIn a mixing bowl, combine cream, sugar, and vanilla extract, and beat with an electric mixer until soft peaks form. Place onto pastry bag and fill eclairs.
Passion Fruit and raspberry filling
10-12 passion fruits
25g caster sugar
150ml cold, thick fresh custard , homemade or bought
142ml carton double cream
icing sugar , for dusting
Halve the passion fruits and scoop the pulp into a small pan. Add the sugar and bring to a simmer. Cook gently for a minute or two until a thick consistency is reached. Leave until cold, then spoon the syrup into the custard, saving a little to finish the dish. Whip the cream to soft peaks before gently spooning into the flavoured custard. Refrigerate until needed (it will keep for up to 4 hours). To serve, split the eclairs lengthways and put the bases on individual plates. Spoon on the cream generously – it will happily tumble onto the plate. Now sprinkle the raspberries over and around, and drizzle with the passion fruit syrup. The lids can now be placed on top and dusted with icing sugar.
5 oz. Unsweetened Chocolate
2 oz. Butter
1/4 cup Water
Chocolate eclair recipes are well-worth the time they take!!!
1. Melt chocolate with water in a small pot over a low flame.
2. Once melted add butter, whisking the whole time. Should look shiny and creamy!
3. Remove from heat. Spread a thin layer on each eclair, using a spatula.
4. Wait until icing hardens a bit to serve it.
Tip: Even if you are making fewer eclairs, make the full quantity of dough (it will prepare better!). You can always freeze what you don’t use.