Chocolate Eclairs Recipe
This is one recipe in baking that goes against the basic rules of EXACT EXACT EXACT!
But when you think about it, most “doughs” are not really exact after all. I mean when we bake breads or buns we are adjusting the consistency of the dough with the flour isn’t that right?
Well here, we will actually be adjusting the dough with the eggs! yep that’s right the eggs…..the eggs are the ingredient that will make or break this recipe, so pay close attention to the consistency of the dough after I’ve added the eggs because you may or may not add all of it!
I always say errors are our best teachers, so if your first try is not the best, I guarantee you will have learned something with this recipe!
Ingredients
Instructions
Read more please visit : www.gretchensbakery.com
But when you think about it, most “doughs” are not really exact after all. I mean when we bake breads or buns we are adjusting the consistency of the dough with the flour isn’t that right?
Well here, we will actually be adjusting the dough with the eggs! yep that’s right the eggs…..the eggs are the ingredient that will make or break this recipe, so pay close attention to the consistency of the dough after I’ve added the eggs because you may or may not add all of it!
I always say errors are our best teachers, so if your first try is not the best, I guarantee you will have learned something with this recipe!
Ingredients
- Water 1 cup (240ml)
- Unsalted Butter 8 Tablespoons (112g)
- Granulated Sugar 2 teaspoons (10g)
- Salt ¼ teaspoon
- Bread Flour 1 cup (130g)
- Fresh Large Eggs 4 (200g)
Instructions
- In a medium pot combine the water, butter,sugar and salt.
- Bring to a rolling boil, and then add the flour all at once.
- 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.
- Continue stirring and cooking over medium-high heat and allow some of the excess moisture to evaporate out.
- The cooking process can take about 1- 2 minutes.
- Transfer the dough to a mixing bowl (for stand mixers use the paddle attachment)
- Mix on low speed for about 30 seconds to allow some heat to escape before adding the eggs.
- Now add the eggs 1 at a time.
- 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.
- 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.
- 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.
- Transfer your dough to a pastry bag fitted with the coupler and no tip attached.
- 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)
- Bake at 400° F if you have a conventional oven and 375°F for convection type ovens.
Read more please visit : www.gretchensbakery.com
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