The Perfect Eclair Recipe Foolproof

CLASSIC ECLAIRS

Steps:

• In a large saucepan bring to boil, water, milk, butter, salt, and sugar.
• Once butter is melted, reduce heat to low, add flour, and stir vigorously for 1-2 minutes. This helps remove extra moisture and gives the flour time to cook.
• Remove from heat. Let cool to 125-135 degrees (hot to the touch but not burning).
• Add eggs, one at a time. Incorporate completely before adding the next egg. Add 5 eggs until the mixture turns into a soft paste that will still hold its shape.
• Using a plastic piping coupler or piping tip of your choice (large opening) and Ziploc bag, immediately pipe paste in the desired size (small- 2-3 inch, medium 4-5 inch, large 5-6 inch, cream puffs- round balls). Bake time will vary depending on size.
• For large eclairs, bake at 425 degrees for 15 minutes then reduce the heat to 375 for 12-20 minutes or until the shell is golden brown and hollow inside. See notes for additional bake times.
• Cool completely.
• Whisk pudding mix and milk together. Mix 2-3 minutes. Set in fridge until ready to use.
• In a large mixing bowl, whip cream to soft peaks, add powdered sugar. Whip to stiff peaks. Don't over whip or you'll end up with butter.
• Remove pudding from fridge. Stir until smooth. Fold in whipped cream.
• Using a bag with round piping tip, carefully insert tip into cooled shell. Fill slowly until shell is full. You may need to fill from both sides to fill entire shell.
• In a microwave-safe bowl, add cream and chocolate chips. Heat 30 seconds at a time, stirring in between, until melted. Usually only takes 30 seconds to 1 minutes. Don't over heat.
• Stir chocolate mixture until cream is fully incorporated into chocolate. Mixture will look rich, smooth and chocolatey when done (1-3 minutes).
• Dip top of each filled eclair into chocolate ganache. Let ganache cool. Store in fridge or freeze for later.

THE PERFECT ECLAIR RECIPE (FOOLPROOF)

Steps:

• Sift flour then measure and set aside
• Place butter, water, milk, salt, and sugar into a saucepan over medium heat
• As soon as the mixture starts to boil remove from heat, add the flour in one go, and whisk vigorously with a Rubber spatula until it forms one smooth ball and flour bits are not visible
• Place the saucepan back to the stove and cook the dough for 3-5 min over medium heat mixing constantly. During this time water will evaporates from the dough and there should be a thin skin formed on the bottom up the saucepan
• Transfer the dough into the bowl of your Stand mixer and start whisking on low seead for a minute for the dough to cool a bit (use the paddle attachement)
• Start adding lightly whisked eggs onto the dough while the mixer is on. Only add a small amount of egg at a time and let the mixer incorporate the egg before adding in more. The dough will come together and should reach a glossy, pipeable consistency.
• The dough is ready when it slowly falls down from the paddle attachment in a V shape. Slowly is key here, it should not be too runny. Depending on how much you dried the dough at the previous cooking stage and the flour you use, the exact quantity of egg will need somewhat your judgement
• Move the dough into a pastry bag fitted with French star nozzle tip (0.5cm / 1.3cm in diameter) and rest the dough in the fridge for 1-2 hours
• Once the dough is rested, with the help of the French star nozzle tip pipe 14 equal size eclairs on Perforated "air" baking mat leaving enough space in between them as they will puff.
• Alternatively, cover a baking sheet with parchment paper, and pipe the choux dough onto the paper.
• Dust the piped dough with icing sugar, that also helps to avoid cracks. Place the tray into the freezer for 30 min at least before baking you can also freeze the dough at this point for a longer time
• Pre-heat oven to 200 C / 392 F (no fan)
• Lower oven temperature to 170 C / 338 F (no fan) and bake the eclairs for 40 min. Do not open the oven door in the first 30 min. If you are baking it the first time it is a good idea to take one eclair out of the oven at 40 min and check its consistency. If it is golden in colour, nicely puffed up, does not deflate on room temperature and the middle of the eclair is not raw (it is ok if it's a bit wet, it will dry while cooling down) then it is considered to be done
• Cool the eclairs on the perforated air mat
• Fill with chocolate or vanilla bean pastry cream. Use my recipes in here