Great recipe, the only one that worked for me so far. Thank you!! Your step by step tutorial was amazing! All of your tips came in really handy and I cant say thank you enough. My first time making eclairs and the creme were a success and its greatly in part to how well your step by step instructions were written out.
Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Email Instagram Pinterest. Recipes » The perfect eclair recipe This is the only eclair recipe you will ever need!
A foolproof eclair recipe that finally works! Table of Contents. Pipe with French star nozzle. The perfect eclair recipe. This is the only eclair recipe you will ever need! Everything you need to know about how to make perfect French eclairs in your home kitchen!
Course: Dessert. Cuisine: French. Keyword: choux,, eclair. Prep Time: 30 minutes. Cook Time: 1 hour. Waiting time: 1 hour. Total Time: 2 hours. Servings: 6. Calories: kcal. Author: Kata.
Equipment Digital scale. Rubber spatula. Hand whisk. Perforated "air" baking mat. Electric hand mixer. French star nozzle tip. Metric - US Customary. Instructions Sift flour then measure and set aside. FIX: Try baking the pastry shells at a constant temperature. Any wavy ripples will crack during baking. FIX: Pipe smooth shells with even consistent pressure without ripples.
Also star tip for piping long eclairs helps the pastry bake with even shape. Runny choux pastry could cause flat eclairs, cream puffs, etc. FIX: See runny pastry dough section above. You opened the oven door too soon. Open the oven door only when the pastry shells are nice and golden. FIX: Put the baking sheet with pastry shells right back into the oven and bake longer. FIX: Make sure to make a small slit 0. Notify me of follow-up comments via e-mail.
You can also subscribe without commenting. This site uses Akismet to reduce spam. Learn how your comment data is processed. Umm… I accidentally added raw flour to my batter cause it was runny.
What do I do now??? Thank you so much for all the tips. And great job. Thank you for these great tips. I have made a batch today with such confidence and they turned out perfectly.
Hi, I made these with my dad and we are unsure how we messed them up. The bottoms concaved and the the shells only puffed up a little. Any advice? Hi, Colleen. Did you cool the dough before adding the eggs? How many eggs did yo used? And what was the consistency of the batter? Too runny batter causes flat shells too.
Did you notice if the shells were puffy in the oven and they collapsed after they came out of the oven? We transferred the dough to a metal bowl and it took a long time for it to cool before adding the eggs. Even with mixing it took over 15 minutes to cool and it may not have been cool enough. Plus we may have over mixed it. We did use 5 eggs because it seemed too thick without the 5th egg but next time I may try 4. Looks like we will have some trial and error until we get the perfect pastry shell.
Thanks for the suggestions! The taste was great, just what we hoped for… looking forward to adding a nice Italian pastry cream to it eventually. Thanks for your great info and instructions for making choux pastry! I made two batches that had to be thrown away before I came upon this recipe and tried one more time — and this time my cream puffs were perfect and received rave reviews! Yay, so happy you came across my post and that it was helpful!!! Thank you, Rebecca, for sharing your feedback!
I hope you can read this. I have this problem. It was so frustrating that my whole batch was like that. Hi, Michael. If so, what kind brand of parchment paper did you use? I just noticed that I was using wax paper instead of parchment paper my bad. Hi I got a beautiful choux au craquelin that was delightfully crisp the day it was baked. I kept the empty shells in an airtight container after they cooled but the very next day they become soggy. Is that normal or did I do something wrong?
Hi, Cheri. The tower does sound quite nice, and I've seen those at buffets, usually labeled as "profiteroles" meaning "cream puff" Thanks for the comments Aaronut. I'll give it another go with your advice and hopefully be more successful.
I'm used to cream filling, but as I have a sweet tooth I don't mind a bit of custard either :- — David Gardiner. Show 2 more comments. Stephen Eure Stephen Eure 2, 1 1 gold badge 14 14 silver badges 19 19 bronze badges. Thank you very much for this response I know that the question was a little bit vauge, but this answer helped me solve a lot of problems I was having with my crueler recipe and the techniques that I was using. SourDoh Janice Janice 1. Janice, welcome to the site! We have a rule here: new answers must give new insights - this has a lot to do with how the site works: Unlike most webforums that repeatedly add "I think so too" comments, we express agreement by upvoting existing answers.
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Post as a guest Name. Email Required, but never shown. Featured on Meta. Now live: A fully responsive profile. Version labels for answers. Linked 0. Related 5. Hot Network Questions. Question feed. Seasoned Advice works best with JavaScript enabled. Accept all cookies Customize settings. Chances are the dough was too wet and runny. Removing the choux pastry from the oven too early is another reason why your choux shells will be flat. If they were soggy to start with, then they will not rise properly.
But even if they do rise, they will deflate when they cool down, due to too much moisture inside the shell, especially if you take them out of the oven too soon. Repeat after me — I will never add raw flour to a runny choux pastry dough. Make another half batch of the cooked dough with water, salt, butter and flour with no eggs! Add the cooled down dough to the runny dough a bit at a time, mixing it into the dough well, until you get the right, pipeable consistency.
It always works like a charm! If that is the case, leave them in the oven longer until the shell is a darker brown in color.
And ALWAYS remember to prick your baked choux pastry shells profiteroles or eclairs with a skewer or a sharp knife and let the moisture inside the cases escape while drying out the shells. This helps prevent collapsed shells, so you can get perfect choux pastry shells.
I also like to prick the shells during the last few minutes of the baking time to help with drying out the pastry shells. Some recipes call for letting the choux pastry shells dry out in the oven, with the door half open.
You can do that too, but if you have another batch of choux pastry to bake, this can be cumbersome. So let the choux pastry cool down in a warm, draft-free area. Things like flour that has not been sifted or salt that was not melted.
This can interfere with the smoothness of the pastry. Choux pastry was baked at too high of a temperature. The rapid rise of the dough at high temperatures can cause it to crack as well. First at a higher temperature for a few minutes, and then finish off at a lower temperature.
The reasoning behind this is that the higher temp. Then the temperature is lowered and the pastry is allowed to dry out and bake properly. The piping method can cause cracks as well. This includes the piping consistency as well as the shape of the piping tip nozzle.
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