How delicious are cream-filled choux pastry eclairs with any cream, I would say! I had fun making them, and if you look at the photos, I made some quirky ones that aren’t exactly ready for a pastry showcase, ha ha!
Choux pastry is a basic dough that is generally prepared with water (sometimes mixed with milk) where butter is melted, then flour is added in one go, which gradually forms a single block that crackles if stirred vigorously and detaches from the sides of the pot.
Then the eggs are added one at a time, and that’s it. Put the mixture into a piping bag, and we can create sticks, crowns, cream puffs!
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I have opened a channel of recipes open to all and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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We can fill these delicious choux pastry desserts with whatever we prefer, and I’ll leave you with some ideas..
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Minutes
- Preparation time: 5 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE CHOUX PASTRY ECLAIR WITH CREAM
- 125 ml water
- 80 g flour
- 55 g butter
- 100 g eggs (about 2 eggs)
- 1 pinch fine salt
- 1/2 teaspoon sugar
Tools RECIPE CHOUX PASTRY ECLAIR WITH CREAM
- Saucepans
- Food scales
- Spoons
- Spatulas
- Piping bags
FOR THE PREPARATION OF THE RECIPE CHOUX PASTRY ECLAIR WITH CREAM
In a saucepan, put the water with the butter, a pinch of salt, and the sugar.
Let the butter melt gently, then add the flour all at once and mix everything off the heat.
Place back over the flame, and gradually the mixture will thicken more and more, detaching from the sides of the saucepan and making a distinctive crackling noise, the unmistakable sign of choux pastry!At this point, turn off the flame and put this block in the stand mixer bowl or in a basin and mix to cool it down with the paddle attachment or electric beaters.
Now add the eggs, incorporating the second one only when the first is completely incorporated into the dough; however, if you watch the video, I think it’s immediately understandable!
Here we are ready to put the mixture into the piping bag and make the eclairs, placing them not too close to each other and lining the baking sheet with parchment paper. As you see, I made some quirky ones, then made some hooks: in short, a nice mess of choux pastry eclairs each one different from the other!!
Now we just have to prepare the preferred cream, and after putting it in the piping bag, fill the eclairs and…..
Enjoy your meal! Annalisa
I’ll also leave you the filled zeppole with cherries
recipe read → baked zeppole
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FAQ
Is it ‘piping bag’ masculine or feminine? …every time I read different things, so I invent the gender each time I write a recipe, let’s go!
