Eclairs Recipe - My Gorgeous Recipes (2024)

FAQs

Can I make eclairs the night before? ›

Making Ahead: The pastry cream can be made up to 2 days in advance. Unfilled, baked eclair shells store well in an airtight container at room temperature for up to 2 days.

Once cool, the pastry is filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée.

Classic Eclairs. Light and crisp golden brown shells made with French choux pastry encase smooth vanilla pastry cream in these Classic Eclairs that are finished with a rich chocolate ganache. They are a delicious French treat, always a crowd pleaser, and easier to make at home than you might think!

How long will the cream puffs be good for? We usually recommend consuming the cream puffs the same or next day, after 2 days they will start to become soggy, especially if your refrigerator has a lot of humidity in it. Can I freeze the cream puffs? Can you customize the cream puffs?

Answer: This can happen if your choux pastry wasn't thick enough, and too runny. It's important to make sure each egg is fully incorporated before adding the next one. It is also important not to open your oven and peak. This releases steam and can result in a soggy and flat éclair.

Other than form and name, they are continents apart in taste. An American eclair is made from frozen ingredients such as frozen pre-separated egg whites and yolks and frozen pre-made cream. A French eclair is fresh: freshly separated eggs, freshly stirred creme, freshly picked or ground ingredients.

Like all non-cake doughnuts, Long Johns are made with a yeasted dough, which gives them their trademark chewiness. Eclairs, meanwhile, are made with a French Choux pastry, which uses no leavening agent whatsoever and consists primarily of butter, flour, water, and eggs.

What is the Difference Between a Cream Puff and an Eclair? They are both made from Pate a Choux and the difference is the shape and what you fill them with. An eclair is long and rectangular and is filled with a custard and topped with chocolate where a cream puff is round and filled with Chantilly Cream.

If cooled éclair shells are not as crisp as you like, pop them back into a 375° F oven for 6-8 minutes until they are extremely hot to the touch. Cool completely before filling. Here's a bonus: You can bake shells in advance and freeze them in a Ziploc bag as soon as they are cool.

French, literally, "lightning" Word Origin. The English word éclair comes directly from a French word whose chief meaning is "lightning" or "flash of lightning." No one is sure why a pastry was named after lightning.

What French pastry is similar to an éclair? ›

Chouquettes are a famous French pastry made from choux dough. They are small, hollow puffs filled with cream or custard and topped with chocolate sauce. They are also known as cream puffs, eclairs, and profiteroles. The ingredients for making chouquettes only need water, butter, flour, sugar, eggs, and vanilla extract.

As Serious Eats reported, luxury eclairs are the result of French chefs facing competition, and putting their skills to the test, which explains the high-end fillings and intricate decoration. For now, the Maitre Choux versions are made in the tiny kitchen beneath the shop.

Oven temp too low, doesn't create enough steam to puff up. Try setting the temp high at 450F to start and then lowering it to 350-375 for the rest of the baking time. Dough was chilled before baking. Never do this as this can stop your eclairs from rising.

Don't let the grocery store eclairs fool you. Those soft, soggy logs are not what eclairs should be. Trust me, I know good pastries. Good eclairs are crisp and brown on the outside and dried out on the inside.

Keep raw choux dough in the fridge in an airtight bag for up to three days if you're not baking it right away. Once baked, store choux pastries in an airtight container for two to three days, or in airtight bags or containers in the freezer for two to three weeks.

Make Ahead Instructions: Prepare choux pastry dough through step 3. Cover and refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator before shaping and baking.

Though it's not difficult to make, mixing the dough, piping out the shapes, and baking the pastries can be time-consuming. Luckily, we found that you can save on precious prep time during the holiday season and refrigerate the dough (stored in a pastry bag or zipper-lock bag) for a couple of days with no ill effects.

When you want to store uncooked choux pastry for a day or two, you can place them in an airtight container (or piping bag, with both ends tightly closed) in the fridge. Baked, unfilled choux pastry shells can be stored at room temperature for up to 1 day or frozen for up to 1 month, in an airtight container.