Cream Puffs & Eclairs

Cream Puffs – Choux Pastry

Yields: Approximately 20 cream puffs or 12 eclairs

Choux Pastry Ingredients:

• 180g (6.5oz) water

• 88g (6 tbsp) unsalted butter

• 3g salt (a heaping ¼ tsp)

• 120g (1 cup) all-purpose flour

• 3 large eggs

  
  

Instructions:

1. Preheat oven to 350°F. Line a sheet tray with parchment paper

2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.

3. Once add flour all at once and stir vigorously until fully combined.

4. Cook for 1 to 2 minutes, stirring constantly, until the dough forms a smooth ball and a thin film develops on the bottom of the pan (if using non stick pan, you will not see a film - just use time!)

5. Transfer dough to a mixing bowl or stand mixer using the paddle attachment, mix on low for appx 5 min to release heat until steam subsides.

6. Gradually add the eggs one by one, waiting until each egg is incorporated before adding the next. The dough should be smooth, glossy, and pipeable. It should hold a soft peak or a V shape when lifted with a spoon or paddle.

7. Transfer dough to a piping bag with a cut tip to a 1/2 inch opening (size of pinky finger tip).

8. Pipe 1.5-inch rounds, or a little larger than a quarter, onto the prepared sheet tray, spacing them about 2 inches apart.

9. Bake at 350°F for 25-30 minutes or until puffed and deep golden brown.

10. Remove and cool completely before filling.

11. to fill, poke a hole in bottom center of cream puff or cut in half - fill with pastry cream of filling of choice.

Crème Pâtissière (Pastry Cream) Ingredients:

• 400g whole milk (1 ⅔ cups)

• 80g granulated sugar (⅓ cup + 1 tablespoon)

• 4 large egg yolks

• 30g cornstarch (¼ cup)

• 1 tsp vanilla extract or ½ vanilla bean

• 20g unsalted butter, optional (1 ½ tablespoons)

 Instructions:

1. In a medium bowl, whisk together egg yolks and sugar until pale. Add cornstarch and whisk until smooth.

2. In a saucepan, bring milk and vanilla to a simmer.

3. Slowly pour about a quarter of the hot milk into the egg mixture, whisking constantly to temper, ten adding in a quarter more - ensuring not to scramble the eggs.

4. Repeat until the egg mixture is warm then combine with the remaining hot milk.

5. Return everything to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble.

6. Remove from heat and whisk in the butter, if using.

7. Strain through a fine mesh sieve into a clean bowl.

8. Press plastic wrap directly onto the surface and chill completely.

Chocolate Ganache Glaze (for eclairs):

• 120g dark chocolate, chopped

• 140g heavy cream

• 10g unsalted butter (optional, for shine)

Instructions:

1. Heat cream until hot and just steaming.

2. Pour over chocolate and let sit 1 minute.

3. Stir gently until smooth.

4. Add butter if using and stir until melted.

5. Use immediately to glaze filled eclairs.

To Assemble Cream Puffs:

1. Use a piping bag with a small tip cut to fill each cream puff with chilled pastry cream through the bottom or by slicing in half and spooning in filling.

2. Dust with powdered sugar or dip tops in ganache if desired.

To Make Eclairs:

1. Pipe 4 to 5-inch logs of choux instead of rounds.

2. Bake at 350°F for 25 to 30 minutes or until a deep golden brown - no egg yellow areas around base (this means not ready and they can deflate!)

3. Cool, fill with pastry cream, and glaze with ganache.