There are many things that I have to do.
Well, I still bake (if I don't have time to play in the kitchen, the stress would kill me, haha, but I just don't have time to film or edit videos properly).
Today, what I'm going to share with you is an eclair.
When I was a kid, I always called a pastry that's made from choux pastry, squeezed into a ball, and filled with pastry cream as an eclair. But if we're going to call it by its shape, an eclair is a pastry made from choux pastry and shaped into a long shape like this.
I personally didn't think much of it. But let's just keep it as a little bit of knowledge.
This eclair is a caramel eclair.
The choux pastry is no different from the usual recipe, but the filling (caramel pastry cream and caramel whipped cream) has been packed with a load of caramel flavor.
For this recipe, we'll make the caramel sauce first. This caramel sauce is so fragrant, but it has the least sweetness of all the recipes. So don't be surprised that we still have to add sugar to pastry cream and whipped cream. (This is the warning because some of you might think about cutting the sugar from the recipe, ^^").
For those who have never made choux pastry before, the two things you need to be careful about are
1. The amount of eggs you add to the pastry
2. The baking process.
When adding eggs, you need to check the dough regularly to make sure it can stretch well but is not too wet. For baking, you need to bake the choux pastry until it is completely dry before removing it from the oven. If you can control these two things, you will get a dough that is airy and doesn't collapse after baking.
Caramel Eclairs
Make 10
Caramel sauce
10 g ............................. Water
70 g ............................. Granulated sugar
100 g ........................... Whipping cream
1/8 tsp ........................ Salt
35 g ............................. Unsalted butter
Pastry Cream
2 ............................ Egg yolks
1/2 tsp ................... Vanilla extract
1/8 tsp.................... Salt
20 g ....................... Cake Flour
2 ............................ Egg yolks
1/2 tsp ................... Vanilla extract
1/8 tsp.................... Salt
20 g ....................... Cake Flour
5 g ......................... Cornstarch
35 g ....................... Granulated sugar
30 g ....................... Whipping cream
200 g ..................... Milk
35 g ....................... Granulated sugar
30 g ....................... Whipping cream
200 g ..................... Milk
10 g ....................... Unsalted butter
Pate a choux
65 g ............................. Water
60 g ............................. Milk
50 g ............................. Unsalted butter
1 g ................................ Salt
65 g ............................. Water
60 g ............................. Milk
50 g ............................. Unsalted butter
1 g ................................ Salt
3 g ............................... Granulated sugar
75 g ............................. All-purpose flour sifted
100-120 g .................... Eggs (about 2 eggs)
75 g ............................. All-purpose flour sifted
100-120 g .................... Eggs (about 2 eggs)
Caramel Pastry Cream
All the amount ............. Pastry Cream
90 g ............................... Caramel sauce
250 g ............................. Whipping cream
60 g ............................... Caramel sauce
25 g ................................ Granulated sugar
Warm the whipping cream in the microwave (600W) for 1 minute.
Place the water and sugar in a saucepan over medium heat. Cook until the sugar turns light amber in color. Pour the warmed whipping cream into the saucepan (be careful, as it will splash). Stir to combine.
Remove from heat. Add the butter and salt and stir to combine.
Pour it into a bowl and let it cool before using it.
Sift both of the flours into a bowl. Add salt and sugar and whisk to combine.
Put the egg yolks, vanilla, and whipping cream into a bowl and whisk to combine. Pour 200 g of the milk into the bowl and whisk to combine.
Cover and heat in the microwave (600w) for 2 minutes.
Remove from the microwave and whisk to combine.
Cover and heat in the microwave (600w) for 2 minutes more.
Remove from the microwave and whisk to combine.
Add the butter and whisk to combine.
Pass through a sieve onto a piece of plastic wrap.
Cover and let it cool. Refrigerate until ready to use.
Preheat an oven to 200℃
Line the baking sheet with baking paper. Sift the all-purpose flour and set aside.
Line the baking sheet with baking paper. Sift the all-purpose flour and set aside.
Put the water, milk, butter, sugar, and salt into a saucepan.
Place over medium heat and bring to a full boil.
Pour the flour into the saucepan.
Stir quickly to combine.
Place the saucepan over low heat and stir for 3 minutes.
Remove from heat, lightly mix it, and let it cool for 5 minutes.
Add the egg gradually and beat to combine. Check the consistency of the batter from time to time.
When the dough is ready, it will be elastic.
Put the batter into a piping bag with a 1.5-2 cm nozzle. Pipe into 2.5 x 12cm., you will get 10 pieces.
Spray with water. Bake for 30-40 minutes in the 200℃ preheated oven.
Let it cool completely on a wire rack.
Make caramel pastry cream:
Put the pastry cream and caramel sauce into a bowl.
Mix until fully combined.
Put into a piping bag fitted with a 1-1.2 cm nozzle.
Make caramel whipped cream
Pour the whipping cream into a bowl. Add the sugar and caramel sauce into the bowl.
Whip until firm peaks form.
Put into a piping bag fitted with a 1-1.2 cm star nozzle.
Slice the eclair and pipe the caramel pastry cream into the center.
Top with the caramel whipped cream.
Decorate with chopped nuts. Refrigerate until set before serving.
Caramel Eclairs
