Eclairs for Geeky Bakers

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Added by Serg
Eclairs: Recipe and Components

Pate a Choux Ingredients:
1/2 cup water (118g)
1/2 cup whole milk (121g)
1/2 tsp table salt or 1 tsp Diamond Crystal Kosher (2.8g)
1 tsp sugar
1 stick butter at room temp (113g), cut into 8 pieces
142g bread flour, sifted (1 cup scooped and leveled, then sifted)
230g eggs (weighed without shell) beaten with a fork in a liquid measuring cup with a spout (about 4 extra large)

Pate a Choux Procedure:

Pastry Cream and Diplomat Cream:

Ganache Glaze Ingredients:
113g bittersweet chocolate (55%-65%), chopped (if using chocolate chips, that’s 3/4 cup)
116g (1/2 cup) heavy cream
25g (1 Tbsp) light corn syrup

French Star Pastry Tip that I use is Ateco #864

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