- Dish type
- Pies and tarts
- Choux pastry
Delicious éclairs made with choux pastry and filled with a light coffee cream and glazed with espresso icing.
4 people made this
IngredientsMakes: 24 eclairs
- For the pastry
- 250ml milk
- 65g butter
- 1 generous pinch salt
- 150g plain flour
- 5 eggs
- 1 pinch baking powder
- For the filling
- 10g gelatine leaves
- 250ml milk
- 4 egg yolks
- 100g sugar
- 1 heaped tablespoon instant espresso
- 250ml single cream
- For the glaze
- instant espresso, to taste
- icing sugar, to taste
MethodPrep:1hr15min ›Cook:22min ›Extra time:30min › Ready in:2hr7min
- Preheat oven to 220 C / Gas 7. Line a baking tray with baking parchment. Soak gelatine in a small bowl in cold water and set aside.
- For the pastry, combine the milk, butter and salt in a saucepan and bring to the boil. Remove pan from the heat. Add all of the flour and beat until the mixture becomes smooth. Return to the heat and cook over medium heat for 1 to 2 minutes, stirring constantly until it comes away easily from the sides of the pan. Take off the heat.
- Place the pastry into a bowl and mix in 4 eggs, one egg after the other, while whisking vigorously. Beat 1 egg in a small bowl and add just enough to the pastry, so that it runs down the whisk in long, glossy streaks. Let cool and then mix in baking powder.
- Fill a piping bag and pipe about 8cm long strips onto the prepared baking tray, leaving 5cm in between each éclair.
- Bake for 15 minutes in the preheated oven. Reduce heat to 180 C / Gas 4 and bake for another 5 to 7 minutes
- Remove the éclairs from the oven and cut immediately in half with a serrated knife. Place the éclair halves on a rack to cool.
- Meanwhile prepare the filling. Bring milk to a boil in a saucepan. In a bowl stir together egg yolk and sugar. Remove the saucepan from the heat and slowly pour in the egg mixture, while whisking vigorously. Return the saucepan to the heat and bring to the simmer, while still stirring. Cook until thickened. Stir in instant espresso. Take off the heat.
- Drain gelatine and add to the hot filling mixture, whisking till dissolved. Set aside to cool completely.
- Meanwhile whip the cream until stiff and fold into the cooled filling mixture. Fill each éclair with the mixture and put each top half of the éclair back on.
- Dissolve instant espresso in a few teaspoons boiling water. Add enough icing sugar to make a thick but spreadable glaze. Drizzle over éclairs.
For the pastry:
For the filling:
For the glaze:
Reviews & ratingsAverage global rating:(1)
James Martin: Choux Pastry Coffee Eclairs Recipe
Choux pastry is one of my favourite things to cook. I picked up this recipe whilst working as a pastry chef in a three-star Michelin restaurant in the south of France, and I’ve used it ever since. Make sure the butter, sugar, salt and water are brought slowly to the boil. If you do this too quickly, the butter will not melt and the water will evaporate. The butter should be diced small so that it melts before you add the flour. To get a really crisp texture, add half a cup of cold water to a preheated tray in the oven before cooking, and then after 20 minutes, open the door for a few seconds to let out the steam.
Éclairs are a great thing to have in your repertoire – and with my recipe in the Basics chapter, they couldn’t be easier. When the times comes to fill them with cream, the trick is that rather than slicing the éclairs open or putting holes in the base, you fill them from the top. This way, the coffee icing seals in the filling, so that when you bite into an éclair, the cream doesn’t shoot out of the other end.
- List Of Ingredients
- 250ml water
- 100g cold butter, diced small and extra for greasing
- 1 tsp caster sugar
- pinch of salt
- 150g strong flour
- 4 eggs
- For the vanilla cream
- 1.2 litres double cream
- 2 vanilla pods, split and seeds removed
- For the coffee icing
- 350g fondant icing sugar
- 3 tbsp water
- 2 tbsp Camp coffee essence
1. Preheat the oven to 180°C/350°F/Gas mark 4 and line a baking sheet with silicone paper.
2. Pour the water into a pan and add the butter, sugar and pinch of salt. Bring to the boil slowly and boil for 1 minute. Add the flour in one go.
3. Cook for a few minutes, beating all the time, until the mixture comes away from the sides of the pan cleanly and is smooth. Tip out onto a silicone-lined tray and leave to cool for 5 minutes.
4. Transfer the cooled mixture to a kitchen mixer or large bowl and beat in the eggs, one at a time, then continue to beat until the mixture is smooth and shiny, about 2 more minutes.
5. Spoon the mixture into a piping bag fitted with a large, plain nozzle, then pipe 10cm-long éclair shapes onto the prepared baking sheet. Smooth out any bumps with the tip of a wet finger. (See also page 38.)
6. Bake in the oven for 25–30 minutes until golden brown and crisp.
7. Remove from the oven and transfer the éclairs from the baking tray to a wire rack to cool.
8. Turn the oven up to 220°C/425°F/Gas mark 7 and grease a baking tray.
9. For the vanilla cream, pour the cream into a large bowl, add the vanilla seeds and whip to soft peaks.
10. To make the coffee icing, sift the icing sugar into a large bowl, add the water and coffee essence and whisk together.
11. Using the tip of a sharp knife, pierce a hole in the rounded end of each éclair. Place the éclairs on their sides and return to the oven for a further 5 minutes so that they become dry and crisp. Remove from the oven and cool on a wire rack.
12. To serve, transfer the vanilla cream to a piping bag fitted with a 6mm plain nozzle. Pipe the cream into the éclairs through the hole. Dip them into the icing to cover the top evenly.
Notes about this recipe
Where’s the full recipe - why can I only see the ingredients?
At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.
We’ve helped you locate this recipe but for the full instructions you need to go to its original source.
If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.
“For years I’ve avoided making choux pastry for no good reason. It is, in fact, very easy and versatile. You can fill it with a sweet or savoury custard – in this case, I’ve used cream. I’ve chosen coffee because it’s Sarah’s favourite!” Poh Ling Yeow , Poh & Co. 2
- 75 g unsalted butter
- 180 ml (¾ cup) water
- ⅛ tsp salt
- 110 g (¾ cup) plain flour
- 3 eggs
- 250 ml thickened cream
- 2 tbsp icing sugar, sifted
- 2 tsp vanilla bean paste
- 2 tsp instant coffee
- 2 tbsp hot water
- 160–240 g (1–1½) cups icing sugar, sifted
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 15 minutes
Preheat the oven to 200°C. Line a baking tray with baking paper.
To make the choux pastry, heat the butter, water and salt in a heavy-based non-stick saucepan over medium heat for 2 minutes or until the butter has just melted do not allow it to come to a boil. Add the flour and cook, stirring continuously, for 6–8 minutes or until the mixture leaves the sides of the pan and gathers into a ball. Cook for another 1 minute to cook the flour a bit further.
Transfer the pastry to a stand mixer fitted with a whisk attachment, then, with the motor running, whisk in 1 egg at a time, beating well after adding each one, until the mixture is smooth and glossy.
Transfer the pastry to a piping bag fitted with a 1 cm plain nozzle (or a plain piping bag, then cut a 1 cm hole in the bottom). Pipe 16 x 12 cm-long lines of the choux pastry onto the lined tray, leaving a 4 cm gap between each pastry line. Use a finger dipped in water to smooth any rough edges.
Bake for 25-30 minutes or until the éclairs are puffed and golden. Immediately use a piping bag nozzle to pierce 1 cm holes at the bottom ends of each éclair to let the steam escape, or cut in half lengthways. Leave to cool completely before assembling.
Meanwhile, to make the crème Chantilly, using a stand mixer with a whisk attachment, whisk the cream, icing sugar and vanilla until stiff peaks form. Transfer the cream to a piping bag fitted with an 8–10 mm nozzle.
To make the coffee icing, place the coffee and hot water in a bowl and stir to dissolve, then whisk in the icing sugar until a smooth and thick icing forms.
To assemble the éclairs, dip the top of each éclair into the coffee icing, wiping away any excess with your finger. Fill the centres of the éclairs with the crème Chantilly, then drizzle lines of melted chocolate over the top of each éclair. Serve immediately.
Pastries are my first love. When I lived in Montreal, the scents of butter and yeast swirled out onto the sidewalks, luring me into the small pâtisseries . I could rarely resist. Naturally, baking became my second love, which developed from a desire to create that which I first loved.
In partnership with King Arthur Flour , each month I want to challenge you with a new recipe to help you grow and develop as a baker. This month we're taking on coffee éclairs — a classic French pastry merged with the American love of caffeine. Eclairs feature a pastry shell filled with custard and glazed with chocolate. The name é clair comes from the French for "flash of lightning," an apt name because the pastries are often eaten "in a flash."
The pastry shell of an éclair is pâte à choux or choux pastry . Choux pastry forms the base of many popular desserts, including cream puffs, profiteroles, crullers, and gougères. The pastry consists of butter, water, flour, salt, sugar, and eggs, but the technique in which they are combined makes all the difference.
Unlike most pastries, choux is cooked on the stove before it is baked. Choux starts by bringing the butter and water to a boil. The flour is added and stirred until uniform, as shown in the top left photo. It has a resemblance to dry mashed potatoes. The choux is placed back on the stove and stirred constantly for 2-3 minutes. As the pastry loses moisture, it will begin to pull away from the sides of the pan and form a ball. The dough will also form a film on the bottom of the pan, a starchy layer from the flour — this is a good sign. When the dough looks like the image in the top right, it is done.
The batter should cool for several minutes before the eggs are mixed in to prevent scrambling them. When the eggs are added one at a time, the dough and egg will look like they will never combine, but after enough mixing, the batter will become smooth. While you can use a mixer to do this step, I prefer to do it by hand. Using the same pot creates fewer dirty dishes and a little elbow grease never hurt anyone.
The batter is the correct consistency when it forms a V-shape on the end of a spatula. It should drip off very slowly. If the batter is not dripping, add water, a tablespoon at a time, until it reaches the right consistency.
Place the choux in a piping bag with a large tip. The éclairs can be piped with a star or round tip (I used a 1 M). I prefer the star tip because the ridges make the éclairs easier to hold when filling and glazing. Eclairs are typically piped so they are 4 inches long and 1 inch wide. In order to make the eclairs uniform, I create a guide by using a ruler to draw 4-inch lines on parchment paper. Keep the lines at least 2 inches apart and make sure to flip the parchment upside down so the ink does not bleed onto the pastry.
When piping, keep the bag at a 45 degree angle to the surface, but do not touch the surface. When you reach the end, stop the pressure and bring the tip back over the pastry, folding the remainder over onto itself (as shown above). Don't worry about having a perfect shape here. The choux loses much of its shape when it puffs in the oven.
You will know the choux has finished baking when it has a uniform dark brown color. This is often a shade darker than you think it should be. If it’s too light in color, the pastry will have a gummy interior, which you definitely do not want. When finished, the oven is turned off, the door is cracked, and the choux is left for another 15 minutes to dry.
Pastry cream is made in a similar method to pudding (in fact, pastry cream is actually just a rich pudding). Sugar plays an interesting role in the creation. Whole milk and half of the sugar are brought to a boil over medium-high heat. The sugar increases the boiling point of the milk which makes it less likely to burn when heating. In a separate bowl, the remaining ingredients are whisked together. The remaining sugar helps prevent the flour from clumping when mixed with the milk.
Once the milk has boiled, pour a small amount into the egg mixture and whisk to bring up the temperature of the egg mixture. This process tempers the eggs and prevents them from scrambling when added back to the hot milk. The pastry cream should be cooked at a full boil for at least one minute in order to thicken. When it is the consistency of pudding, it should be removed from the heat and run through a fine mesh strainer to remove any lumps. The pastry cream should be refrigerated before using. While this pastry cream is coffee flavored, you can leave out the espresso powder for a vanilla flavor.
The pastry cream can be made several days in advance as long as it is kept airtight in the refrigerator.
The éclairs are coated in a glaze of chocolate ganache. The ganache is made by pouring near boiling cream over chopped chocolate. The mixture is allowed to set for at least 5 minutes before stirring to encourage even melting. Espresso powder is added to enhance the flavor of the chocolate. This recipe makes more than you'll need for the eclairs, but I prefer to have extra when dipping to make the process easier. The leftover ganache can be rolled into truffles, drizzled over baked goods, or eaten by the spoonful.
The chocolate ganache can also be made several days in advance. Warm the chocolate before using.
To assemble the éclairs, use a sharp knife to poke a hole into both ends of the pastry shell. With a pastry bag filled with the chilled pastry cream, pipe the filling into both ends. You'll be tempted to overfill the pastries, but you don't want to do it. When overfilled, the pastry cream will leak out every time the pastry is handled, causing a mess everywhere (I speak from experience). If you hold the pastry up to the light while filling, you can see the cream fill the pastry and it makes it easier to get the right amount.
The tops of the éclairs are then dipped into the melted chocolate. Make sure you use a bowl that's at least 5-6 inches in diameter to make dipping easier. Let the chocolate set before serving it happens faster in the refrigerator.
These éclairs are a classic French pastry with a coffee twist. The pastry shell is made from choux pastry, which puffs and hollows in the oven. The interior is filled with a rich coffee pastry cream and glazed with dark chocolate. Most of the work for the éclairs can be done several days in advance, making the assembly a quick maneuver. Serve to friends and family and celebrate your own love of pastry.
1/2 cup (113 grams) unsalted butter
1 cup (250 mL) water
1 teaspoon granulated sugar
1/2 teaspoon salt
1 cup (120 grams) King Arthur Unbleached All-Purpose Flour
4 large eggs
1/2 cup (100 grams) granulated sugar, divided
1/4 cup (40 grams) King Arthur Unbleached All-Purpose Flour
1 tablespoon espresso powder
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon salt
1 3/4 cups (415 mL) whole milk
8 ounces (225 grams) Valrhona dark chocolate or semi-sweet chocolate, coarsely chopped
1 cup (250 mL) heavy cream
1 teaspoon espresso powder
Preheat oven to 425 degrees F (220 degrees C).
For the dough, combine the butter, water, sugar, and salt in a large saucepan. Bring to a boil over medium-high heat. Remove pan from heat, add the flour, and stir until uniform. Return to heat and continue stirring. In 2-3 minutes, when the dough visibly pulls away from the sides of the pan, forms into a ball, and forms a film on the bottom of the pan, remove from heat. Let dough cool in pan for 4-5 minutes.
Add the eggs one at a time, using a spatula to beat them in, making sure the first egg is completely incorporated before continuing. Once all the eggs have been incorporated and the mixture is smooth, put the dough into a piping bag fitted with a large star or round tip. Pipe the dough into 4-inch long, 1-inch wide tubular shapes on parchment -lined sheet pans. Bake for 25 minutes, or until uniformly brown in color. Turn oven off and crack open the door, drying out the shells for an additional 15 minutes.
For the filling, whisk together 1/4 cup sugar, flour, espresso powder, eggs, egg yolks, vanilla extract, and salt. Set aside.
Place the milk and remaining 1/4 cup sugar in a medium saucepan and bring to a boil. Immediately remove from heat. Temper the egg mixture with the milk and return back to the saucepan. Bring back to a boil, whisking constantly, until mixture thickens into a pudding consistency. Remove from heat and refrigerate until needed.
For the glaze, bring the heavy cream to a boil in a small saucepan. Immediately remove from heat and pour over chopped chocolate, allowing the chocolate to melt for 5 minutes before stirring until smooth and uniform. Stir in espresso powder. Set aside.
To assemble, place pastry cream in a pastry bag with a small round tip. Using a sharp knife, puncture a small hole at both ends of the eclairs. Pipe pastry cream into both ends take care not to overfill. Dip tops of éclairs in chocolate glaze and allow to set until chocolate firms. Keep refrigerated.
This post is sponsored through a partnership with King Arthur Flour. All thoughts and opinions are my own.
Just listen to the word ‘eclair,’ go on, say it out loud. It sounds delicious, right? You can even savor the crusty, chewy, and creamy two-biters just by thinking of them. Together with another one of my passions — coffee, you have a winning dessert perfect for coffee time, get-togethers, and housewarming parties.
I won’t lie, making eclairs is tricky, but today we’re following an as-easy-as-it-gets recipe. We’re ditching the time-intensive crème pâtissière and substituting it with an equally decadent sweetened whipping cream.
As for the coffee, we’ll add it to the creamy filling with half a shot of espresso and the glazing with high-quality instant espresso powder for the most authentic coffee-shop experience.
Breathe and be patient, tackle this recipe with Zen-like serenity, because eclairs never behave as expected. The upside is that once you master these fancy treats, you’ll definitely earn bragging rights.
For the Cream Puffs and Éclairs Shells
Preheat the oven to 375 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
In a large saucepan, slowly bring the milk, water, butter, sugar, and salt to a simmer over medium-low heat. Remove the pan from the heat, add the flour all at once, and stir with a wooden spoon until combined and evenly moistened.
Return the pan to medium-low heat and stir continuously for 3 to 4 minutes to dry the mixture out. The dough should pull away from the sides of the pan, and a skin should begin to form in the base of the pan. Transfer the dough to a standing mixer bowl and use the spoon to spread the dough out in a thin layer against the sides of the bowl. Let it stand for at least 15 minutes or until cool.
Attach the paddle to the bowl and turn the mixer on to low speed. Add two of the eggs and mix until completely incorporated. Stop the mixer and scrape down the bowl. Turn the mixer back on to low and add another egg mix until incorporated. After three eggs, the dough should hold a peak when you pull the paddle out of the dough, but should immediately fold over onto itself. If it’s too firm, add the fourth egg and mix well. The dough should now be smooth, elastic, and firm enough to pipe and hold its shape without being runny. You can test this by putting a heaping tablespoon onto a plate. The dough should collapse slightly but still hold a rounded shape. If the dough is still too firm, beat another egg in a small bowl until combined and add about half of it to the dough mix on low speed until incorporated and check the consistency. If the dough is still too firm, add the remaining egg and mix well if it seems runny, refrigerate the dough for 15 to 20 minutes before piping.
For cream puffs, transfer the dough to a piping bag fitted with a ⅝-inch plain tip. For éclairs, use a 7 ⁄16-inch star tip.
To pipe cream puffs, hold the piping bag at a 45-degree angle with the tip nearly touching the pan. Squeeze the bag and pipe balls of dough 1 to 1 ½ inches in diameter (Ping-Pong-ball-sized), pulling the tip up and counterclockwise when the puff s are large enough.
To pipe éclairs, hold the piping bag at a 90-degree angle away from you and start squeezing the bag. When the dough starts to flow, pull the bag up and over the point where you started (as if creating an S) toward you and pipe 3 ½ - to 4-inch-long cylinders. When the éclairs are long enough, stop squeezing and lift the bag straight up and over the dough, which will leave a point at the closest end.
With a wet finger, press the points into the dough where you stopped piping the surface of the puffs should be very smooth and the éclairs should have rounded ends with no point. Use a wet finger to mold any misshapen éclairs. Spray a light coating of cooking spray over the surface of the puff s or éclairs. Put the pans in the oven, immediately reduce the temperature to 325 degrees F, and bake for 30 minutes. Rotate the pans and continue baking for 25 to 30 minutes, until deep golden brown and the puffs or éclairs feel hollow. Cool the cream puffs or éclairs completely on the pans before filling or freezing them.
For the Coffee Cardamom Pastry Cream
In a medium saucepan, bring the milk, coffee beans, and cardamom pods to a simmer over medium heat. Immediately turn off the heat, cover, and let stand for at least 30 minutes.
Pour the mixture through a fine-mesh strainer into a glass measuring cup and press on the solids in the strainer with a rubber spatula to remove all of the milk.
Replace any milk that has evaporated with fresh milk so you have a total of 2 cups again. Return the infused milk to the saucepan.
Meanwhile, in a small bowl, whisk the sugar, cornstarch, and salt together.
In a medium bowl, whisk the egg yolks until well mixed and homogenous. Whisk the sugar mixture into the eggs until lightened and fluffy.
While whisking, pour about a third of the hot milk over the yolk mixture and whisk very well until combined. Add another third of the hot milk and whisk well. Whisk in the remaining milk and pour the mixture back into the saucepan. Return the pan to medium heat and whisk constantly until the mixture begins to boil. Once it is bubbling, whisk the mixture vigorously at a boil for 2 full minutes.
Remove the pan from the heat and whisk in the butter, a little at a time. Pass the mixture through a fine-mesh strainer into a small baking sheet or cake pan, pressing the cream in the strainer to remove any cooked egg bits. Discard the vanilla bean or reserve for another use. Spread the pastry cream into a thin layer on the sheet lay a sheet of plastic wrap directly on the surface. Cool the pastry cream to room temperature refrigerate for at least 2 hours and preferably overnight.
When ready to use, transfer the pastry cream to a bowl and stir with a rubber spatula to loosen it. Pastry cream should be used within 3 days.
To fill cream puffs, use a small knife to poke a small hole (the smaller the better) in the bottom of each puff. Attach a small plain tip to a pastry bag, fill it with pastry cream or flavored whipped cream, and insert the tip into the hole in the puff. Squeeze the pastry bag gently until the puff feels heavy and you see cream beginning to leak out of the hole around the tip. Place the filled puffs upright on a serving plate or tray, cover, and refrigerate for no more than 4 hours, until ready to glaze or serve.
To fill éclairs, poke a small hole in one end and fill as directed above.
For the Shiny Chocolate Glaze
Put the chocolate into a medium bowl. Bring the simple syrup to a boil over medium high heat. Slowly whisk in the cocoa powder until dissolved return the mixture to a boil.
Make a small well in the center of the chocolate and pour about a quarter of the syrup into it. Using a rubber spatula, stir the mixture in small circles in the center of the bowl until the chocolate liquefies.
Add another quarter of the syrup and stir in tight rotations in the center of the bowl, slowly working outward to pull in more solid chocolate mix until smooth in the center. Add the syrup in two more additions, stirring from the center out, pulling in more solid chocolate, until the glaze is very smooth and shiny. Let stand until room temperature before using.
To glaze the éclairs, make sure the glaze is very cool and thick. Dip a spoon into it and hold it upright—the glaze should hold fast and not run. If it drips, let the glaze stand for a few more minutes.
To glaze the éclairs, grasp the éclair parallel to the glaze. Holding on to the sides with your fingers just below the halfway point, dip the top third of the éclair into the chocolate, and hold it over the bowl so that excess glaze drips off . You can rotate the éclair slightly in your hand to help get excess glaze off the top. Set the éclairs upright on a tray. Once the glaze has set, cover and refrigerate the éclairs for up to one day until ready to serve.
Gluten-Free Cream Puffs and Éclairs
Who'd ever think you could make light-as-air, tender shells for cream puffs and éclairs — without gluten? Bake a batch of these pastries and fill with whipped cream or your favorite pastry cream (or pudding mix we won't tell). A generous dollop of chocolate ganache on top is literally the icing on the cake — er, éclair!
We know you’ll love this gluten-free version of our Cream Puffs and Éclairs recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields golden, high-rising pastries that are sure to be a hit with friends and family following a gluten-free diet. Enjoy!
- 1 cup (227g) water
- 8 tablespoons (113g) unsalted butter
- 3/8 teaspoon salt
- 1 1/4 cups (149g) Gluten-Free Measure for Measure Flour
- 4 large eggs
- 2 cups (454g) heavy or whipping cream
- 1/4 cup (50g) granulated sugar, or to taste
- 1 teaspoon vanilla extract
*See easy substitute in tips, below.
- 1 cup (170g) chocolate chips or chopped semisweet chocolate
- 1/2 cup (113g) heavy or whipping cream
Before you begin: Note that the pastry recipe will make 12 cream puffs OR 20 to 24 éclairs. The filling recipes (whipped cream, and pastry cream) make enough for 12 pastries each. The icing recipe is a generous amount for icing 2 dozen éclairs. If you simply want to drizzle the éclairs with icing, cut both the chocolate and cream in half.
Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets.
To make the pastry: Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.
Remove the pan from the heat and add the flour all at once, stirring vigorously.
Take it a step further
How to make pastry cream
Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan this should take less than a minute.
Remove the pan from the heat and let the mixture cool for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds. If you have a digital thermometer, the temperature should be below 125°F.
Transfer the mixture to a mixer and beat in the eggs one at a time it'll look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.
To make cream puff shells: Using a generously filled tablespoon cookie scoop, or a level muffin scoop, drop the thick batter onto the prepared baking sheets in 3- to 4-tablespoon mounds. Space the mounds about 3" apart, to allow for expansion.
To make éclair shells: Using a pastry bag and large plain tip, pipe the batter into 5" logs about 1/2" to 3/4" in diameter. To shape without a pastry bag, place a sandwich bag into a glass, rolling its edge over the rim to hold it in place. Spoon the batter into the bag. Cut off one corner of the bag, making a 1/2" cut. Squeeze the batter onto the baking sheet through the hole in the corner.
Bake the pastries for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 25 minutes, until pastries are a medium golden brown. Don't open the oven door while the pastries are baking.
Remove the pastries from the oven. Make a small slit in the top of each, and return them to the oven for 5 minutes to allow the steam to escape. Place them on a rack to cool. When they're cool enough to handle, split each in half to make top and bottom pieces splitting and exposing the centers to air will help keep them from becoming soggy.
To make the cream puff filling: Pour the cream into a mixing bowl, and begin to whip it on high speed (using your mixer's whisk attachment, if you have one). Sprinkle in the sugar gradually as the cream whips. Whip until stiff, but be careful not to over-whip the cream should still look smooth.
Fill the bottom halves of the puffs with whipped cream, then replace their tops. Dust with confectioners' sugar, if desired, and serve.
To make the éclair filling: Prepare your favorite pastry cream filling see tips below for our favorite. You'll need about 3 cups of filling.
Spoon the filling into the éclair shells.
To make the icing: Place the chocolate chips or chunks and cream in a microwave-safe bowl or measuring cup.
Heat over low heat (or in the microwave) until the cream is very hot.
Remove from the heat, and stir until the chocolate melts and the icing is smooth. Spoon over the éclairs, spreading to the edges. Serve immediately.
To make profiteroles: Fill cream puff shells with ice cream, and drizzle with the sauce of your choice chocolate is traditional. Serve immediately.
Tips from our Bakers
To make a shortcut pastry cream, pour 3 cups (681g) milk into a bowl (the higher-fat the milk, the richer the filling) add the contents of 2 regular-size boxes of vanilla instant pudding mix, plus 2 teaspoons vanilla extract. Beat until thick, and refrigerate until ready to use.
Want to prepare pastries ahead? Make the shells and store them at room temperature, lightly covered. Your best bet is to whip the cream no more than several hours ahead of time. Pastry cream filling/pudding can be made several days ahead. Icing can be made several days ahead and reheated. Fill (and ice) pastries just before serving.
For a special taste treat, infuse your pastry's cream filling with tea flavor. See how it's done: Baking with tea: little leaves, big flavor.
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
- 50g (2oz) butter
- 65g (2½ oz) plain flour
- 2 medium eggs, beaten
- 300ml (½ pt) double cream
- 5ml (1tsp) vanilla essence
- 100g (4oz) icing sugar
- 15-30ml (1-2tbsp) strong black coffee
Preheat the oven to 220°C (425°F, gas mark 7). Place the butter and 150ml (¼ pt) water into pan and heat gently until the butter melts. Bring the mixture to the boil, then quickly tip in the flour and a large pinch of salt and beat with a wooden spoon until the mixture forms a smooth ball. Cool for 2-3 mins.
Gradually add the eggs, beating well after each addition, until the mixture is firm and glossy. You may not need to add all the beaten egg.
Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 9cm (3in) lengths (10 in total) on to a dampened baking sheet. Bake for 15-20 mins until golden and crisp. Pierce each éclair with the tip of a knife to allow the steam to escape and bake for a further 2-3 mins. Transfer to a cooling rack.
Halve each cold éclair. Whisk the cream and vanilla essence until firm and use to fill the bottom halves. Beat the icing sugar and enough coffee to make a smooth icing and dip the top half of each éclair in the icing. Carefully sandwich each éclair back together.
Savory Éclairs Recipe | Food Diaries | Zarnak Sidhwa | Bakery Item
Check out the Savory Éclairs Recipe in Urdu. Learn how to make best Savory Éclairs Recipe , cooking at its finest by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check all the Pakistan Cooking recipes in Urdu of Masala TV. Also Check Savory Éclairs Recipe , ingredients and complete Method.
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Watch this Masala TV video to learn how to make Savory Éclairs and Caramel apple custard tiramisu Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 10 November 2020.
Ingredients for choux pastry éclairs:
- Water 250ml
- Cold butter, diced 100g
- Caster sugar 1 tsp
- Salt a pinch
- Flour 150 grams
- Eggs 4
- chicken breast fillet, cubed 1
- oil 1 tbsp
- crushed garlic ½ teaspoon
- green chili paste ½ tsp
- lemon juice 2 tbsp
- barbeque sauce 1 tbsp
- red chili powder ½ tsp
- Salt and pepper as required
- cream cheese 2-3 tbsp
Egg filling :
- eggs boiled 2
- mayonnaise 1 tbsp
- Salt and pepper as required
- Butter 1 tbsp
- cheese 1 slices
- mustard paste 1 tsp
Choux pastry éclairs Method:
Pour the water into a pan and add the butter, sugar and pinch of salt. Bring to the boil slowly and boil for 1 minute. Add the flour in one go. Cook for a few minutes, beating all the time, until the mixture comes away from the sides of the pan cleanly and is smooth. Leave to cool for 5 minutes. Transfer the cooled mixture to a large bowl and beat in the eggs, gradually adding one at a time, then continue to beat until the mixture is smooth and shiny, about 2 more minutes. Spoon the mixture into a piping bag fitted with a large, plain nozzle, then pipe 10cm-long éclair shapes onto a baking sheet. Smooth out any bumps with the tip of a wet finger. Bake at 180 degrees c for 25–30 minutes until golden brown and crisp. Remove from the oven and transfer the éclairs from the baking tray to a wire rack to cool. Using the tip of a sharp knife, pierce a hole in the rounded end of each éclair. Place the éclairs on their sides and return to the oven for a further 5 minutes so that they become dry and crisp. Remove from the oven and cool on a wire rack.
Chicken filling Method:
For the chicken filling, heat oil, add crushed garlic & chili paste. Add the chicken, sauté, add lemon juice, bbq sauce, red chilli powder, pepper and salt. Cook till done, lastly add cream cheese. Mix well and fill in choux pastry éclairs. Top with a tomato sliver. Serve immediately. For the egg filling, mix boiled egg with salt, pepper, cheese, butter, mayonnaise and mustard. Pipe or fill in the éclair shells. Top with parsley. Serve immediately.
- Vanilla custard 2 cups
- Brown sugar 1/4 cup
- Cream cheese 250gm
- Vanilla essence 1 tsp
- Gelatin powder 3 tsp
- Coffee powder 1 tbsp
- Warm water 3/4 cup
- Sponge finger biscuits as required
- Large apples 2
- Butter 100 grams
- Caster sugar 1/3 cup
Grease a loaf pan and line the base and sides with baking paper, allowing the paper to overhang 6cm above the sides. Beat custard and brown sugar until smooth. Beat in cream cheese and vanilla essence. Place 2 tablespoons water and gelatin in a pan and let bloom and then on very low heat let it melt, do not let it boil at all. Remove from heat and let cool. Add into custard mixture. Stir in coffee dissolved in little water. Trim 1cm from the end of 7 biscuits. Working with 1 trimmed biscuit at a time, dip both sides into the coffee mixture. Use to line the base of the prepared pan crossways. Top with half the custard mixture and smooth the surface. Working with 7 untrimmed biscuits, 1 at a time, dip both sides into the coffee mixture. Arrange on top of the custard mixture to make another layer. Top with the remaining custard and smooth the surface. Repeat dipping with remaining biscuits to make a final biscuit layer, pressing down gently. Cover with the overhanging paper. Place in the fridge overnight to set. Cut each apple into 8 thick wedges, removing core. Melt the butter in a frying pan. Add the apples and sprinkle evenly with the caster sugar. Cook, turning occasionally, for 6-8 minutes or until just tender. Turn the tiramisu onto a serving board or platter, remove paper. Top with caramel apples. Stir the pan juices to combine then drizzle over the top to serve.