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Wednesday, April 15, 2009

Eclairs &; Cream Puffs

Eclairs & Cream Puffs

Profiteroles, eclairs and cream puffs are all made with the same "Choux Pastry"
Light and airy and hollow inside, it can be baked into most any shape you need.


2 cups water
1/2 pound (1 cup) butter
1/8 tsp salt
2 cups plain flour
7 large eggs


Preheat oven to 400 degrees.
Line sheet pans with parchment paper, spray lightly. Set aside.

Boil water, butter and salt together in a large saucepan. Turn heat to medium.
Add flour all at once.

On low-medium heat, beat constantly with a wooden spoon until the mixture
forms a ball and leaves sides of pan for approximately 3-4 minutes.

Transfer mixture to a high-speed mixer with a stainless steel bowl.
Beat for 2-3 minutes on low speed with paddle attachment.
This allows it to cool down while mixing.

Turn mixer to medium and add eggs one at a time, beating after each egg.

The dough is ready when it forms together and comes away from the bowl.
This could take up to a total of 10 minutes.

Spoon pastry into large pastry bag or cookie scoop.

Pipe into eclairs or use small, medium or large scoops to make the shape you need,
leaving a few inches between.

Bake at 400 degrees for 25-35 minutes,until the outside is golden brown, crisp and dry
and they sound hollow.

Let cool before filling.

Poke a whole in each end before filling with custard or pudding.

Cream Puffs:
Poke a hole in the side of puffs for cream and mousse fillings.
Fill them with a pastry bag fitted with a star or round tip appropriate for the size of the puff.

Slice the top one third open before adding frozen fillings. Replace top.

Read more on Fillings & Dressing

Store unfilled puffs in a sealed container. These freeze well, making it easy to pop out a few when you need them


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