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Eclairs Recipes

Updated on February 9, 2017

Maple Glazed Coffee Eclairs

45 mins to make, serves 20-25

Ingredients

Vegetarian

Refrigerated

  • 6 Egg yolks

Condiments

  • 1/4 cups Maple syrup, pure

Baking & Spices

  • 1 tbsp Cocoa powder
  • 1/4 cups Flour
  • 1 How to make chocolate glaze
  • 2 cups Powdered sugar
  • 1 Remaining maple coffee glaze
  • 3/4 cups Sugar

Drinks

  • 2 tsp Espresso powder or 2 starbucks instant coffee packets
  • 1/2 packet Via starbucks coffee

Dairy

  • 1/2 stick Butter
  • 2 1/16 cups Milk

Instructions

How to make Coffee Pastry Cream

  1. Whisk the egg yolks and sugar together, add the flour and whisk again until smooth. Slowly add all but 2-3 tablespoons of milk and whisk again until no lumps are seen. Transfer to a non stick pot. Cook over medium heat, stirring constantly to prevent the bottom from scorching, for about 2-3 minutes after it comes to a boil to remove the taste of flour.
  2. Heat the remaining 2-3 tablespoons of milk, add the instant coffee and stir until fully dissolved.
  3. Add the dissolved coffee into the custard and stir until it’s fully incorporated. Add the butter and stir until it melts into the custard.
  4. Put the custard through a sieve to remove any lumps. Allow to cool to room temperature.
  5. Fit a pastry bag with a ⅓ inch star or round tip, fill the pastry bag with custard and set aside. Put the skewer inside each end of the éclair and rotate the inside end of the tip insdie the eclair cavity to break up any walls. This will allow you to fill each eclair with more custard. Scrape any custard that might've come out of any openings in the eclair.

How to Make the Coffee Pastry Cream

  1. Combine the maple syrup, powdered sugar and 1 tsp of milk and the instant coffee. Stir until no lumps are seen. If the mixture is too thick add the remaining milk. Do not make the glaze too thin or it will run off the eclair.
  2. Dip the top side of each eclair into the maple glaze, scrape any excess or wait until it drips off. If you make your glaze too thin you can add more powdered sugar until it gets to the desired thickness.
  3. How to make Chocolate Glaze
  4. To the remaining glaze add 1 tablespoon of sifted cocoa powder. Stir until smooth.
  5. Put the chocolate glaze into a ziplock bag, snip off the end and drizzle the top of each eclair in a zigzag pattern.

To Store:

  1. Store uncovered in the refrigerator.

To Serve:

    1. Serve cold.

Maple Glazed Coffee Eclairs
Maple Glazed Coffee Eclairs

Homemade Eclairs

Ingredients

Refrigerated

  • 3 Egg yolks
  • 4 Eggs

Baking & Spices

  • 1 cup Chocolate chips, Semisweet
  • 1 3/4 cup Flour
  • 1 tsp Salt
  • 1 tsp Shortening
  • 1 cup Sugar
  • 2 tsp Vanilla

Dairy

  • 10 tbsp Butter
  • 1/2 cup Heavy cream
  • 3 cup Milk

Liquids

  • 1 cup Water

Instructions

  • Beat egg yolks and set aside.
  • Whisk together sugar, flour and salt in a saucepan.
  • Slowly add milk while whisking. Then add egg yolks while whisking.
  • Bring to a boil over medium heat while whisking constantly.
  • Cook until mixture reached the consistency of pudding.
  • Remove from heat and add vanilla and butter to pan, whisking until butter is melted and mixture is well blended.
  • Allow to cool completely.
  • Whip heavy cream until soft peaks form.
  • Fold whipped cream into custard mixture. and refrigerate until ready to use.
  • Preheat oven to 400.
  • Line a baking sheet with parchment paper. Set aside.
  • Combine butter, water and salt in a medium pan and bring to a boil.
  • Add flour to the pan and stir until it forms a ball.
  • Remove from heat and allow to cool for 5 minutes.
  • Transfer to mixing bowl and beat in the eggs, one at a time.
  • Transfer pastry dough to piping bag.
  • Pipe elongated strips of dough onto prepared sheet.
  • Bake for 40 minutes or until golden.
  • Remove from the oven and allow to cool completely.
  • Transfer pastry cream to a piping bag.
  • Cut pastries halfway through the center with a knife and pipe in the cream.
  • Melt chocolate by heating chocolate chips and shortening in microwave for 30 seconds, stirring and repeating until melted and smooth.
  • Place in a shallow flat dish.
  • Dip tops of eclairs in chocolate and return to parchment lined pan and allow to cool.

Homemade Eclairs
Homemade Eclairs

Mini Eclairs

Refrigerated

  • 2 Egg whites
  • 5 Egg yolks
  • 3 Eggs, large

Baking & Spices

  • 1/4 cup Cornstarch
  • 1 cup Flour
  • 1 pinch Salt
  • 1/2 cup Semi-sweet chocolate chips or chopped chocolate
  • 5/8 cup Sugar
  • 1 1/3 tbsp Vanilla

Dairy

  • 12 tbsp Butter, unsalted
  • 2 cups Half and half
  • 1/2 cup Heavy cream
  • 1/2 cup Milk

Desserts

  • 1/2 cup White chocolate or candy melts

Liquids

  • 1/2 cup Water

Pastry Cream

  1. In medium bowl, whisk together egg yolks, cornstarch, ¼ cup sugar, and salt.
  2. In medium saucepan, combine half and half and ¼ cup sugar. Heat until milk simmers. Slowly whisk hot milk into egg yolk mixture. If you do this too quickly you will cook the eggs. Strain mixture back into saucepan. Stir constantly until mixture bubbles. Strain into a clean bowl. Stir in butter and vanilla. Press plastic wrap onto top of cream and refrigerate until cold, at least two hours.

Ganache

  1. Place chocolate in a medium bowl. In a small saucepan, heat cream over medium heat just until bubbles start to form. Pour hot cream over chocolate. Let sit five minutes. Add vanilla. Stir until smooth. Let cool while you prepare pastry dough.

Pâte à Choux

  1. Preheat oven to 425 degrees. In medium saucepan, combine milk, water, butter, and sugar. Cook over medium heat until the mixture simmers. Add flour all at once. Stir until the dough pulls away from the sides of the pan and forms a ball. Remove from heat. Let cool for three minutes. Add vanilla. Add eggs and egg whites one at a time. Thoroughly mix between each addition. Use a large round tip or a pastry bag without a tip to pipe two to three inch lines onto parchment-covered baking sheets.
  2. Bake in 425 degree oven for ten minutes. Decrease heat to 350 degrees. Do not open the oven door. Bake for thirty minutes. Remove pastries from oven. Pierce one end of each shell with a knife to allow steam to escape. Cool. Fill with pastry cream. Dip tops in ganache. Let set.

Decorate

  1. Decorate with melted chocolate. Let chocolate set. Serve.

Mini Eclairs
Mini Eclairs

Chocolate Eclairs

Vegetarian

Refrigerated

  • 200 g Eggs 4, Fresh Large

Baking & Spices

  • 1 cup Bread flour
  • 2 tsp Granulated sugar
  • 1/4 tsp Salt

Dairy

  • 8 tbsp Butter, Unsalted

Liquids

  • 1 cup Water

Instructions

  1. In a medium pot combine the water, butter,sugar and salt.
  2. Bring to a rolling boil, and then add the flour all at once.
  3. With a wooden spoon stir vigorously to moisten the flour. The mixture will absorb as much liquid as possible almost instantly and then turn into a mass of dough that will ball up around the spoon.
  4. Continue stirring and cooking over medium-high heat and allow some of the excess moisture to evaporate out.
  5. The cooking process can take about 1- 2 minutes.
  6. Transfer the dough to a mixing bowl (for stand mixers use the paddle attachment)
  7. Mix on low speed for about 30 seconds to allow some heat to escape before adding the eggs.
  8. Now add the eggs 1 at a time.
  9. Do not add another one until the dough has absorbed the previous egg completely. Your dough mass will seem to separate into what resembles soft scrambled eggs before it has absorbed all of the liquid from the egg, but it will smooth back to a paste as you continue mixing.
  10. Add each additional egg in the same manner, but be sure to watch as you get to the last 1 to determine whether the last addition is necessary.
  11. You do not want a runny, liquid dough. You are looking for a dough that when piped into eclairs it will hold its shape on the sheet pan.
  12. Transfer your dough to a pastry bag fitted with the coupler and no tip attached.
  13. Pipe shells 3" in length and the same width as the coupler opening - approximately 1″ spaced on a silicone lined sheet pan. (*if you do not have a silicone mat it's OK- I just find that since we are baking at such a high temperature the parchment paper tends to get crispy before the eclair shells are done baking)
  14. Bake at 400° F if you have a conventional oven and 375°F for convection type ovens.
  15. Approximately 35 minutes.
  16. The high temperature is necessary for your shells to PUFF up from all the steam that is created from the high moisture of the eggs and liquid in this recipe. Once they have risen, you can then turn your oven temperature down to about 350° F for conventional ovens and 325°F for convections to continue baking the rest of the way, approximately 20 minutes more.
  17. See video tutorial for how to know when they are done.

Chocolate Eclairs
Chocolate Eclairs

Triple Chocolate Eclairs

1 hr to make, makes 12 eclairs

Ingredients

Vegetarian

Refrigerated

  • 3 Eggs

Baking & Spices

  • 1 tsp Chocolate extract
  • 1 tbsp Cocoa, Unsweetened
  • 1 tbsp Cocoa powder
  • 3/4 cup Flour
  • 3 tbsp Powdered sugar
  • 1/4 tsp Salt
  • 2 oz Semi sweet chocolate
  • 1 tbsp Sugar

Dairy

  • 6 tbsp Butter, Unsalted
  • 3 tbsp Heavy cream
  • 1 1/2 cup Heavy whipping cream

Liquids

  • 3/4 cup Water

Directions:

For Eclairs::

Preheat oven to 425.

Measure all ingredients and set aside before starting. Line a baking sheet with parchment paper.

In a sauce pan, mix together water, butter, sugar, and salt to boil. Immediately remove from heat and stir in flour. Return to heat and mix for 1-2 minutes until the dough is smooth and forms a ball. Place dough into stand mixer and let rest for 5 minutes.

Add in chocolate extract, if using. Beat in eggs, one at a time, with the mixture becoming smooth and glossy in between additions.

Spoon dough into a pastry bag, or a plastic bag with the corner cut out.

Pipe into 1-inch, by 4-inch strips.

Bake at 425 for 5 minutes. Then reduce oven to 350 degrees, continuing to bake for 30 minutes. Turn off the oven, and let the shells rest for 10 minutes before removing.

For Chocolate Whipped Cream::

In a stand mixer, fitted with a whisk attachment, combine all ingredients and whip on medium speed until light and fluffy. Do not over mix. Pour into a piping bag with a star tip for a decorative design, or into a plastic bag with the corner cut out to make piping easier!

For chocolate Ganche:

In a microwave safe bowl, heat chocolate and heavy cream on high for 30 seconds. Stir together until chocolate is mixed and melted completely. Repeat in 15 second intervals if necessary.

To Assemble::

Gently cut the eclairs, in half to make a top and a bottom. Dip the top of the top half into the chocolate ganache, and let it rest chocolate side up.

Fill the bottom half with chocolate whipped cream. Top with chocolate dipped top. Repeat. Serve immediately.

Triple Chocolate Eclairs
Triple Chocolate Eclairs

Chocolate Eclair Cake

Ingredients

Vegetarian

Refrigerated

  • 4 Eggs, large

Condiments

  • 1 Chocolate syrup or homemade chocolate sauce

Baking & Spices

  • 1 cup All-purpose flour
  • 1 8 oz. container Cool whip

Dairy

  • 1/2 cup Butter
  • 1 (8 ounce) package Cream cheese
  • 3 cups Milk

Desserts

  • 1 large box Vanilla instant pudding

Liquids

  • 1 cup Water

Instructions

  1. Instructions:

  2. Preheat oven to 400. Lightly grease a 9"X13" glass baking pan.
  3. For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.
  4. Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).
  5. For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it. Serve with a drizzle of chocolate syrup. *If you want to make this even better use homemade whipped cream.


Raspberry Eclairs

1.5 hrs to make, serves 12

Ingredients

Produce

  • 240 g Raspberry puree
  • 4 tbsp Raspberry puree

Refrigerated

  • 100 g Eggs

Baking & Spices

  • 90 g Caster sugar
  • 500 g Icing sugar

Bread & Baked Goods

  • 1 X quantity of choux pastry

Dairy

  • 30 g Butter
  • 150 ml Whipping cream

Other

  • 2 Gelatine leaves
  • 1 X quantity of craquelin

Instructions

  1. First prepare the raspberry cremeux, place the gelatine in a bowl of cold water and leave to soften.
  2. Heat the raspberry puree in a saucepan until it comes to a boil.
  3. Whisk the eggs and sugar together until it becomes pale and creamy. Add the raspberry puree to the egg mixture and continue to whisk.
  4. Place the bowl containing the egg mixture over a bain marie and stir continuously until it reaches 95C.
  5. Remove the cremeux from the heat and squeeze the excess water from the gelatine and stir it into the cremeux. Add the butter and stir until it melts.
  6. Take an immersion or stick blender and use it to whip up the cremeux - this will help it to thicken.
  7. Place the cremeux in a bowl, cover it with a layer of cling-film (make sure it touches the surface of the cremeux) and place it in the fridge to cool.
  8. When cooled, stir the cremeux, whip the cream and fold this into the cremeux, mix evenly and return to the fridge to cool.
  9. Next prepare the craquelin (omitting the freeze-dried strawberry powder), when it's frozen, cut it into rectangles that are 1-1.5cm x 14cm. Return these to the freezer.
  10. Next make the choux pastry, preheat the oven to 180C (160C Fan) Gas 4 (if you're using a steam oven, wait until you are ready to begin baking and then add 100ml of water to the cavity of your oven and preheat the oven to 160C Fan) and line two baking trays with baking parchment, draw 6 lines 14cm long, evenly spaced apart on each tray and turn the paper over so the lines are on the reverse. Ensuring you have 12 lines in total.
  11. Make the choux pastry as per steps 2- 7 of this recipe. Take the craquelin out of the freezer and place a strip on top of each eclair.
  12. Bake the eclairs for 25-30 minutes until golden brown and crisp. Turn off the oven and leave the eclairs in the oven to cool for 30 minutes.
  13. Remove the eclairs from the oven and leave them to cool before icing and filling them.
  14. pierce three holes in the bottom each eclair, take the lightened cremeux from the fridge and stir it gently, place it in a piping bag.
  15. Fill the eclairs with the cremeux by piping it into each hole until the eclair is full.
  16. Next make the icing, sift the icing sugar into a bowl wide enough to allow you to dunk the eclairs. Add the raspberry puree and stir, add more puree if necessary, but ensure you have icing of a thick consistency, so that it doesn't flow down the sides of the eclairs.
  17. Decorate the eclairs with fresh fruit, or any decorations of your choice.

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