7 September, 2015
Choux pastry is easy to make, and pipe. The fat to flour ratio usually being 2:3. Éclair is the oblong shape and you can pipe rounds to get crème puffs or pipe a circle for a Paris Brest.
It is not very time consuming, and so I make this very often. If you have a readymade filling the job is even simpler.
I use whipped cream most of the time just because it’s quicker and easier. But in this recipe I have used crème patisserie (pastry cream). Pastry cream is thicker and richer, much like a custard and hold its shape. So this can be kept out side without a problem, whereas you have to refrigerate whipped cream filled ones.
There are two ways to fill these. One is to split open the pastry and sandwich the pieces with pastry cream like I have done here. Or you can make a small hole on one end and inject the cream using a piping bag.
- 75g flour
- 50g butter
- 1 ¼ cup water
- 2 large eggs (3 small)
- Melted chocolate or ganache.
- Pastry cream to fill
- Preheat oven to 200 °C.
- Prepare a baking sheet with a baking paper.
- Heat butter and water in a heavy bottomed saucepan and bring to boil.
- Add flour and sugar and whist thoroughly to combine.
- Reduce heat to low and cook the flour for 2 minutes.
- Take off the heat and transfer to a glass bowl and leave to cool for few minutes.
- Add 1 egg at a time beating and clearing after each addition to develop a glossy emulsion.
- Fill a piping bag with a nozzle of your choice or just cut the tip of the bag to create a big enough hole.
- Pipe on to the prepared pan to desired length. (About 4 inches)
- Slightly touch the top to flatten. (Optional)
- Bake for about 40-50 minutes or until pastry shell is browned.
- Shell should be hollow yet hard enough to hold its shape.
- Cool on wire rack.
- Split in half.
- If you want bake the halves again inside out for another few minutes.
- Cool completely.
- Dip the top half in chocolate and leave to dry.
- Fill the bottom half with pastry cream and place the top.
- Best eaten within 2-3 hours of making. Refrigerate empty shells in an sir tight container or in a sealed bag at room temperature.