Recipe of Gordon Ramsay Eclairs (choux pastry only)

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, eclairs (choux pastry only). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Eclairs (choux pastry only) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Eclairs (choux pastry only) is something that I’ve loved my whole life.

In a standard French dictionary, you'll find that an éclair is not only a pastry, but also a flash of lightning. Making choux pastry can be a challenge for a lot of bakers but this easy choux pastry recipe will give you perfect choux buns, cream puffs and eclairs every. Profiteroles Eclairs French Desserts Mini Desserts Delicious Desserts Dessert Recipes Pastry Recipes Eclair Patisserie French Patisserie. Eclairs, profiteroles, Paris-Brest, cream puffs… whatever you like to call them and whatever shape, they are my go-to indulgence every time.

To get started with this particular recipe, we have to prepare a few ingredients. You can have eclairs (choux pastry only) using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Eclairs (choux pastry only):

1. Get 240 ml water
2. Prepare 114 g unsalted butter at room temperature
3. Make ready 133 g bread flour
4. Take 4 large eggs
5. Prepare 1/2 tsp salt
6. Prepare 1 tbsp white sugar
7. Take 1/2 tsp vanilla extracts

The word eclair is french for lightning, because you will eat them all up just as fast. Light and airy Pâte à Choux filled with pastry chocolate cream filling. Classic eclairs, called eclairs au chocolat or chocolate eclairs, are made with French choux pastry. The hallow crispy shells are then filled with vanilla custard, called pastry cream, and dipped in a chocolate glaze!

Instructions to make Eclairs (choux pastry only):

1. Preheat the oven to 170 degrees Celsius
2. Place salt, water, sugar and butter in a saucepan and heat over medium heat, stirring occasionally. When the water is begins to boil (butter should be melted at this point), add all the flour (do this with the saucepan off the stove) and vigorously mix the flour in, so that it absorbs all of the water (use a wooden spoon or spatula to do this). When the flour has absorbed the water and it's forming a dough, put the pan back on the stove.
3. Cook the dough for 1 – 3 minutes while you mix and move it around in the pan until you get a dough that pulls away from the sides of the pan, forms a film or oil droplets on the bottom of the pan, and when you stick a spoon in the dough, it stays upright.
4. Transfer the dough to a bowl, and let it cool down slightly for a few minutes. Add the vanilla extract and then with a hand whisk, mix the dough while adding the eggs mix a little at a time, mixing it really well after each addition. Make sure the eggs are lightly beaten so that you can stop adding eggs immediately, when you reach the right consistency (i.e. a glossy dough with pipeable consistency.
5. To check that the dough is the right consistency dip the hand whisk into the mix. If it come out with a firm v shape bottom, it is ready.
6. Get a bowl of water and two teaspoons and put the teaspoons in the water. Get the pre-floured eclair tins or the baking tray with parchment you are using and with the wet spoons take some of the mixture and spoon it on the trays. Don’t worry if you don’t have eclair tins you can do this with a normal baking tray.
7. Once all the eclairs have been put into the moulds, use a wet spoon to smooth the tops.
8. Bake the choux in the preheated oven for 30-40 minutes. Do not open the oven until it has been AT LEAST 25 minutes. Once the eclairs are golden, remove from the oven and use a butter knife to make small incisions on the side of the eclairs where you will pipe the cream. Then leave them to cool on a cooling rack
9. Don’t pipe cream inside until they have cooled down. For the fillings please see my eclair fillings recipe on my cookpad

Classic eclairs, called eclairs au chocolat or chocolate eclairs, are made with French choux pastry. The hallow crispy shells are then filled with vanilla custard, called pastry cream, and dipped in a chocolate glaze! You HAVE to try making these yourself! Take on the éclair as your next Bake Off challenge. Paul Hollywood's easy recipe ensures crisp, light choux pastry every time.

So that is going to wrap it up with this exceptional food eclairs (choux pastry only) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!