Choux pastry - eclairs
Discussion
Bored, isolating etc...
Wife tried first and got flat crispy biscuits using Paul Hollywood's recipe online.
Then I managed well puffed but then collapsing eggy (? undercooked?) eclairs using a James Martin occasionally contradictory recipe from his book.
So I need a decent recipe and/or some tips!
Wife tried first and got flat crispy biscuits using Paul Hollywood's recipe online.
Then I managed well puffed but then collapsing eggy (? undercooked?) eclairs using a James Martin occasionally contradictory recipe from his book.
So I need a decent recipe and/or some tips!
I've made a couple of batches of profiteroles, which is basically the same recipe, and they came out very well, so I can recommend this:
https://www.recipetineats.com/profiteroles/
https://www.recipetineats.com/profiteroles/
Bill said:
Hmmm, need to work on my piping! 
They look good though. Piping ... add the end - go back on yourself and bury the nozzle back in to what you have piped .. to make the end rounder ( sorry if pointing out what you already know )
Dip them in chocolate .. fill with cream - and they will be gone before anyone notices
.Mrs Audis5b9 uses this recipe: https://www.bbcgoodfood.com/recipes/eclairs/amp
Bloody delicious (chocolate orange in this instance)
Bloody delicious (chocolate orange in this instance)
Not really able to make eclairs myself, but if you want to try amazing eclairs, give https://www.maitrechoux.com/ a try, they are amazing.
For 96 profiteroles I use:
300 Strong Plain Flour
600 Water
250 Butter/Dairy Free Baking Marg
10 Eggs
Tips for choux in general…
Use strong plain flour (bread flour),
Don’t bring cold water to the boil and then add cold butter (or marg/oil) you will lose water through evaporation. Get the pan hot and then add boiling water from the kettle by weight (1ml=1g) then add melted butter. (metal digital scales needed or weigh boiling water into a plastic jug and add to pan)
Cook the flour out thoroughly on a medium heat initially then off the heat, make sure the paste is cold before blending eggs.
Only use medium eggs or if liquid egg use 50g per egg required.
Pipe choux onto silicon paper to ensure even browning on bottom, silpats will work but must be cold if doing batches.
Press down peaks from piping with a finger dipped in water.
Preheat oven to 210C (fan) with a tray in bottom. Add boiling water to the tray when you put the choux in. Do not open the door again until pastry is golden (15 mins). Open door to release steam and drop to 170 and bake until dry and crisp (5-10 mins).
Cool pastry on a rack, use an apple corer to make holes in base and double bake (hole side up) at 140 until crisp and dry.
300 Strong Plain Flour
600 Water
250 Butter/Dairy Free Baking Marg
10 Eggs
Tips for choux in general…
Use strong plain flour (bread flour),
Don’t bring cold water to the boil and then add cold butter (or marg/oil) you will lose water through evaporation. Get the pan hot and then add boiling water from the kettle by weight (1ml=1g) then add melted butter. (metal digital scales needed or weigh boiling water into a plastic jug and add to pan)
Cook the flour out thoroughly on a medium heat initially then off the heat, make sure the paste is cold before blending eggs.
Only use medium eggs or if liquid egg use 50g per egg required.
Pipe choux onto silicon paper to ensure even browning on bottom, silpats will work but must be cold if doing batches.
Press down peaks from piping with a finger dipped in water.
Preheat oven to 210C (fan) with a tray in bottom. Add boiling water to the tray when you put the choux in. Do not open the door again until pastry is golden (15 mins). Open door to release steam and drop to 170 and bake until dry and crisp (5-10 mins).
Cool pastry on a rack, use an apple corer to make holes in base and double bake (hole side up) at 140 until crisp and dry.
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