![]() I used a regular gluten free mix, and let me tell you – gluten free really works well with puff pastries. Put 250 g (just over a cup) of water in a saucepanġ/2 cup (110 grams of butter), cut into pieces. And you may want to add another third to the recipe to match the pastry cream amount. So I’m going to give you the double portion of the recipe (but the images will show you only the single portion). Now, the recipe I used only makes enough for 6 large éclairs, and the pastry cream is enough for triple that. Third, cover your baking sheet with wax paper. Second, preheat the oven to 350☏ (180☌ ). Learn from my mistake because I was working with cold unyielding cream and I burst several holes in the pastry bag while working, sending large spirals of chocolate cream all over the work surface and myself. Now it’s the next day and I’m ready to make the Pâte à Chou (which means dough shaped like cabbages, or what we know as cream puff pastries).įirst make sure you take out the pastry cream from the refrigerator to get it to room temperature or it will be too hard to fill the éclairs with. I folded it over to remove the air as it cooled, and then zipped out all the air when it was ready and put it in the refrigerator overnight. You need to cover it immediately so it doesn’t touch the air and I put it in a ziploc bag because I thought the plastic was stronger than saran wrap. Until it thickens and becomes a pastry cream. ![]() Whisk them vigorously while over high heat Then put 50 g butter (3.5 Tablespoons) in a saucepanĪnd add the rest of the ingredients you’ve stirred together. The chocolate will melt from the hot milk. Pour the milk slowly over the mix and stir. Then chop up 200 grams of dark chocolate. Whisk them together gently (no electric beater) Make sure it’s whole milk – that’s important. Also, the recipe was for vanilla or coffee éclairs so I added my own touch with the chocolate.ĥ0 cl whole milk (2 1/8 cups) that you set to heat in a saucepan over low heat. The cream is called Crème Patissière and I was annoyed that the book mentioned the butter but didn’t tell you when to incorporate it. If you are trying this for the first time and are not in a hurry, it might be a good idea for you to do the same (with the cream – but skip the fondant unless you are a genius, in which case show me how to do it). I made both the unsuccessful fondant and the cream that you put inside the éclair a day in advance because I didn’t want to get overwhelmed. Pastry lessons by Christophe Felder, offered to me by my lovely friend Renata who shares my passion for cooking. I got the recipe and know-how from this book: So, moving along to the éclairs (and the makeshift glaze I made up to compensate). The first or the second time I tried it (sob). Spread it on the cookie sheet and let it cool for 20 minutes, and then you’re supposed to do some fancy schmancy maneuvering with a putty knife to create this glorious white fluffy confection that you can roll into a ball and take pieces of to melt with water and form a glaze.īut I have too many pictures and instructions for this éclair recipe to go into much detail about what was not a success. Alternatively you could use a candy thermometer like a normal person and get it to 112☌ (233☏). If you can blow bubbles through the little holes (like soap bubbles) it’s ready. Greased cookie sheet (a friend told me last night it should have been marble and that’s what went wrong).ħ5 g water (1/3 cup), that you then boil with the sugarĪ slotted spoon that you need to continually test the syrup to see if it’s done. It’s the thing that makes the white glaze on top of the vanilla éclair, and you flavor it with coffee or chocolate for the other “parfums.” It all looked so easy here. So guys, poser that I am, I tried to make the fondant patissier that most sane people buy in the store when they want to make patisserie.
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