Choux Pastry For Eclairs

This twice cooked pastry was created by a chef named Pantarelli as a member of Catherine de Medici's court in around 1540. It can be made into sweet or savoury dishes but is most commonly used for éclairs or profiteroles. It uses moisture in the batter instead of yeast to allow it to expand. Fill with custard or cream and top with a chocolate ganache. Once mastered, this pastry is a gem to work with.
2 faves
Nutrition per serving    (USDA % daily values)
CAL
176
FAT
34%
CHOL
62%
SOD
10%
Uploaded by: ed02568a6cc0

Comments

Add a comment

Ingredients for 8 servings

1/2 Cup Water

1/2 Cup Milk

1 Pinch Salt

1 Tablespoon Sugar

5 Tablespoons Butter

1 Cup plus 2 Tablespoons Flour

4 eggs

Preparation

1.

In a heavy saucepan, bring to a boil the water, milk, salt, sugar, and the butter. Once all the butter has melted, remove from heat.

2.

Add the flour all at once and beat firmly. Return to heat and cook stirring constantly until it forms a wet dough and is leaving the sides of the saucepan, about 1 minute. Remove from heat.

3.

Stirring quickly, add the eggs one at a time. Allow to cool a little.

4.

Transfer the pastry to a piping bag and pipe out 6 inch long cylinders approximately 3/4 inch in diameter. Space evenly on a baking tray because they will swell when cooking.

5.

Cook in a moderate oven, 350 degrees F. for about 15 minutes or until golden brown.

6.

Fill with your favorite sweetened cream or custard and top with a chocolate ganache.

View instructions at
brian hanna

You might also like

Matcha Tea Éclairs And Choux Pastry Stories
La Tartine Gourmande
Passion Fruit & Raspberry éClairs
BBC Good Food
Choux Pastry- For Profiteroles, Cream Puffs Or...
Food.com
Cream Puffs Or Eclairs With Vanilla Pastry Cream
Food.com
Chocolate Eclairs
Food.com
Profiteroles - Cream Puffs - Choux À La Crème
La Tavola Marche
Choux Pastry (Pâte À Choux)
Rasa Malaysia
Profiteroles With Ice Cream And Chocolate Sauce
Williams-Sonoma
Cauliflower Soup With Morbier Air Profiteroles
The British Larder
Profiterole With Ice Cream & Chocolate Sauce
Rasa Malaysia