Eclair and cream puffs are some of my favorite pastry dessert. I like the soft airy texture of the pastry and the cream filling is delectable, and the added sweetness of the chocolate coating of eclairs is such an added bonus and the caramel toppings on the cream puff just pull everything together.
So when I was craving for these desserts I research some easy recipes and it really turned out easy, though it's a bit involve. I discovered that the dough for eclair and cream puff are basically the same, it's a French dough called "pate a choux", only the eclair is piped into a log and cream puff round.
here is the recipe for the Pate a Choux that I tried (i got the recipe from foodnetwork.com)
- 1 stick unsalted butter
- 1 cup milk
- 2 tablespoons sugar
- 1 cup flour
- 1/2 teaspoon baking powder
- Pinch salt
- 5 eggs
Preheat the oven to 400 degrees F. In a saucepan, over high heat, whisk the butter and milk together, until all the butter has melted. Bring the liquid up to a boil. Whisk in the sugar. Combine the flour, baking powder and salt. Slowly stir in the flour mixture and continue to stir until the mixture forms a ball and pulls away from the sides of the pan. Remove from the heat and turn into a bowl, of an electric mixer. Beat the dough on medium speed and add theeggs, 1 at a time. Continue beating until the dough no longer looks slippery. Remove the dough from the mixer and cool. Place the dough in a pastry bag fitted with a round tip and pipe out 3-inch logs (round mounds for cream puff) onto a parchment lined baking sheet, about 2 inches apart or use a large spoon and spoon them onto the baking sheet. Place the pan in the oven and bake for 10 minutes. Reduce the heat to 350 degrees F. and continue to cook for 25 minutes. Do not remove the sheet from the oven until the rounds are firm to the touch. Cool the shells before filling.
For the Cream filling I tried this recipe it's a vanilla cream
Basic Cream Filling
2 cups heavy whipping cream
1/4 cup confectioner's sugar
1/2 tsp vanilla extract
In a chilled large mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. (This cream is good enough to fill the pastry but I want to take it to the next level :) )
Vanilla Cream
1 1/2cup
1 package (1.5oz) instant pudding mix
1/2 tsp almond extract
In a bowl whisk 1 1/2 cups milk, pudding mix and almond extract for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 4 cups of whipped cream.
Assembly
Eclairs - piped in cream and dipped the top of the pastry in melted semi sweet chocolate
Cream puffs- cut a slit in the puff and pipe in the cream and dip the top in caramel.
