How to Make Eclairs

How to Make Choux Pastry

1. Preheat your oven to 425 °F. Sift your flour and sugar together in a bowl, I use a whisk to do this.
2. Put your water and butter in a medium sized pot and place on the stove on medium heat. When the butter is melted and the mixture begins to boil, remove from the heat.
3. Add the flour and sugar mix quickly and continuously beat until the pastry forms a smooth ball. Cool it for a couple of minutes.
4. Add in your beaten eggs one at a time and though it may seem like they are going to just slide around the dough ball, they will mix in. Just keep on mixing until it's a beautiful glossy paste.

Baking Preparation

1. Grease your cookie sheets.
2. To prepare your baking sheet, run it under cold water for a few seconds, then tap it a couple times to get the excess water off. You do want it slightly damp.

To Make Profiteroles

1. For profiteroles, drop the pastry mixture onto the sheet in walnut sized spoonfuls. Leave a lot of space between!
2. Bake them in the oven for 22-25 minutes, until the pastry is light, puffed up and golden brown.
3. Remove from the oven and pierce the side of each with a fork or knife tip to let the steam out. This helps them stay puffy and not soggy. Cool completely.

To make Eclairs

1. To make eclairs, cut the corner off a plastic ziploc or use a icing bag and pipe out small long lengths onto your prepared baking sheet, about 3-4 inches long, leaving a lot of space between them as well.
2. Bake in the oven for 22-25 minutes until puffed up and golden brown. Remove, piercing the sides as well. Cool completely.

Whipped Cream Filling

1. Beat together the whipped cream ingredients. Slice the choux pasties and fill them with whipped cream. You can also use my Strawberry whipped cream as well.

Chocolate Drizzles

1. If you want crunchy chocolate drizzles, melt 1/2 cup of semi-sweet chocolate chips with 1/2 tsp butter in the microwave. Using again a bag with the corner cut off or an icing bag and tip, drizzle over the top.If you want more chocolate coverage, melt 1/2 cup of chocolate chips with 2 1/2 tbsp of butter for a softer, more glazed chocolate.