Desserts

85K views · 13K reactions | Éclairs Tutorial & Recipe, below - éclairs are made of pâte à choux (choux pastry), similar to choux puffs, however, they’re more technically challenging, obtaining that perfectly symmetrical cylinder could be very difficult. Read👇🏼for additional tips beyond the explanation in the video. Pâte à choux recipe: -225g cold water -110g butter -3.5g salt -150g all-purpose flour -3-4 eggs Additional tips: - As mentioned in the video, only add 1 egg at a time, while mixing in between, make sure to scrape the sides of the bowl in between each addition. For the last egg (or 2 if making a larger batch), crack it in a bowl, lightly whisk and add little amounts at a time, mixing in between. You should stop adding liquid when the consistency is smooth, shiny and pipeable. Adding too much eggs can cause major issues. If adding too little, there won’t be enough moisture for a nice putting in the oven. -You can pipe on either parchment or silicone, I prefer using perforated silicone mats. -Bake at 400F for 10-15min, then decrease to 350F until fully puffed. Baking at the high temp of 400F in the beginning will help avoid having weird shapes. -Do not open the door of the oven at all until it’s fully puffed. If you don’t have an oven light, open it only after about ~30-35min of baking. -Once puffed, remove from the oven and open small holes in the bottom of the eclair, put back in the oven upside down for 5min at 350F to fully dry the inside #eclairs #chouxpastry #eclair #tutorial #éclair #pateachoux #pastry #patisserie #patissier #boston #howto | Fred Csibi-Levin | Doc Macaron | d.higgs · Feels Good (feat. Alan Avry)

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