Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, eclairs (choux pastry only). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

In a standard French dictionary, you'll find that an éclair is not only a pastry, but also a flash of lightning. Making choux pastry can be a challenge for a lot of bakers but this easy choux pastry recipe will give you perfect choux buns, cream puffs and eclairs every. Eclairs, profiteroles, Paris-Brest, cream puffs… whatever you like to call them and whatever shape, they are my go-to indulgence every time.

Eclairs (choux pastry only) is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Eclairs (choux pastry only) is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have eclairs (choux pastry only) using 7 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Eclairs (choux pastry only):

1. Make ready 240 ml water
2. Get 114 g unsalted butter at room temperature
3. Prepare 133 g bread flour
4. Prepare 4 large eggs
5. Make ready 1/2 tsp salt
6. Prepare 1 tbsp white sugar
7. Prepare 1/2 tsp vanilla extracts

ABOUT US Maitre Choux is the first and only choux pastry specialist patisserie in the world. We are a modern version of a French patisserie, redesigned to cater to the most discerning of taste buds. What about profiteroles, cream puffs, and cheesy gougères? Aside from making us drool just thinking about them, the one thing all these pastries have in common is that they're made from pâte à choux — a staple of the French pastry kitchen.

Steps to make Eclairs (choux pastry only):

1. Preheat the oven to 170 degrees Celsius
2. Place salt, water, sugar and butter in a saucepan and heat over medium heat, stirring occasionally. When the water is begins to boil (butter should be melted at this point), add all the flour (do this with the saucepan off the stove) and vigorously mix the flour in, so that it absorbs all of the water (use a wooden spoon or spatula to do this). When the flour has absorbed the water and it's forming a dough, put the pan back on the stove.
3. Cook the dough for 1 – 3 minutes while you mix and move it around in the pan until you get a dough that pulls away from the sides of the pan, forms a film or oil droplets on the bottom of the pan, and when you stick a spoon in the dough, it stays upright.
4. Transfer the dough to a bowl, and let it cool down slightly for a few minutes. Add the vanilla extract and then with a hand whisk, mix the dough while adding the eggs mix a little at a time, mixing it really well after each addition. Make sure the eggs are lightly beaten so that you can stop adding eggs immediately, when you reach the right consistency (i.e. a glossy dough with pipeable consistency.
5. To check that the dough is the right consistency dip the hand whisk into the mix. If it come out with a firm v shape bottom, it is ready.
6. Get a bowl of water and two teaspoons and put the teaspoons in the water. Get the pre-floured eclair tins or the baking tray with parchment you are using and with the wet spoons take some of the mixture and spoon it on the trays. Don’t worry if you don’t have eclair tins you can do this with a normal baking tray.
7. Once all the eclairs have been put into the moulds, use a wet spoon to smooth the tops.
8. Bake the choux in the preheated oven for 30-40 minutes. Do not open the oven until it has been AT LEAST 25 minutes. Once the eclairs are golden, remove from the oven and use a butter knife to make small incisions on the side of the eclairs where you will pipe the cream. Then leave them to cool on a cooling rack
9. Don’t pipe cream inside until they have cooled down. For the fillings please see my eclair fillings recipe on my cookpad

Think you can't make them at home? Eclairs are buttery logs of choux pastry (pâte à choux) baked until light, tender, and puffed up to form a hollow center that's perfect for filling with luscious vanilla pastry cream and topping with a rich chocolate glaze. Eclairs are one of the many delicious desserts and savory confections made with. Chocolate Éclair is one of the best French dessert which can be made at home. And I have to admit that choux is one of my favorites.

So that’s going to wrap it up with this special food eclairs (choux pastry only) recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!