Try this Éclairs recipe, or contribute your own.
- Carbohydrate 13.5522497916667 g
- Cholesterol 8.65291666666666 mg
- Fat 2.311920625 g
- Fiber 0.450208351135254 g
- Protein 2.363421875 g
- Saturated Fat 1.2864153125 g
- Serving Size 1 1 éclair (27g)
- Sodium 15.3755833333333 mg
- Sugar 13.1020414405314 g
- Trans Fat 0.250818020833334 g
- Calories 86 calories
Step-by-step
- POSITION rack in lower third of oven; heat oven to 425°F. HEAT water and butter in heavy medium saucepan over medium heat to a rolling boil. REMOVE from heat and immediately ADD flour and salt all at once; beat vigorously until thoroughly blended. RETURN to medium heat. COOK, stirring vigorously, until mixture pulls away from sides of pan and forms a ball, 1 to 2 minutes.
- REMOVE from heat. LET STAND to cool slightly, stirring occasionally, 5 minutes.
- ADD eggs, 1 at a time, beating after each addition by hand or with mixer on medium speed, until smooth. CONTINUE BEATING, if necessary, until glossy and a small quantity of dough scooped on the end of a spoon stands erect.
- For éclairs: SHAPE scant 1/4 cupfuls into 4 x 1-inch fingers on ungreased baking sheet, spacing about 2 inches apart.
- BAKE in lower third of 425°F oven until lightly browned, about 20 minutes. Reduce oven setting to 375°F. Continue baking until firm and golden brown, about 20 minutes longer. Immediately after baking, PIERCE side of each éclair with tip of sharp knife. COOL on wire rack.
- Just before serving, CUT OFF 1/2 inch from top of each éclair; pull out and discard any filaments of soft dough from inside. SPOON scant 1/3 cup pastry cream into each éclair; replace tops. SPREAD tops each with 2 tsp. chocolate glaze. REFRIGERATE leftovers promptly. Chocolate Glaze: COMBINE 1/2 cup chocolate chips, 2 tablespoons water and 1 tablespoon butter in small saucepan. COOK over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. BEAT IN 1/2 cup powdered sugar as needed until glaze is smooth and of drizzling consistency. USE immediately. Makes 1/2 cup.
Removing the pan from the heat immediately before adding the flour prevents the starches from gelatinizing unevenly, establishing the structural foundation for the choux pastry. Proper hydration dictates the integrity of the shell. Bread flour delivers high protein content, yielding strong gluten networks capable of trapping steam to inflate large cavities. All-purpose flour functions adequately, though the lower protein percentage produces a more delicate, fragile shell requiring careful handling during filling. Equal replacement ratios apply, but expect a slight variance in structural resilience.
The Role of Steam and Temperature
Thermal expansion transforms liquid inside the dough into steam. Baking begins at 425 degrees Fahrenheit for 20 minutes to generate rapid evaporation, pushing the pastry outward before the exterior sets. Dropping the oven to 375 degrees Fahrenheit for another 20 minutes dries the interior completely. Piercing the side of each shell immediately upon removal from the heat releases residual moisture. Trapped steam condenses inside, resulting in soggy cavities.
- Eggs must be incorporated incrementally. Excess liquid causes the dough to flatten instead of holding a distinct piped ridge.
- Dough consistency is correct when a scooped portion stands erect on a spoon without slumping.
- Chocolate glaze requires immediate application after mixing, as powdered sugar sets rapidly when cooling.
