Channel: Escoffier Home Gourmet

Category: Education

Tags: making eclairscooking schoolchocolate eclairsvideopastry schoolpastry artspastry enclairseclairshow to make eclairsdessertbaking eclairslearn to cook eclairstutorialfrench pastries

Description: FULL RECIPE BELOW Follow along with our online pastry arts class instructor as she shows you how to make a true French eclair in this step-by-step tutorial. ECLAIRS RECIPE: escoffieronline.com/how-to-make-eclairs Pate A Choux Ingredients 4 oz milk 4 oz water 4 oz butter 5 oz flour 4 eggs Pate A Choux Directions 1. Boil the water, milk and butter in a saucepan. Remove from the heat. Sift the flour and add to the liquid. Add the flour all at once or it will form lumps. Mix thoroughly with a wooden spoon. 2. Return to the heat and stir until a white layer is formed on the bottom of the pot. Cool to room temperature. Add the eggs one at a time, mixing in between until a dropping consistency is achieved. Fill a piping bag and pipe the choux to desired shape and size of éclair. 3. Bake at 375-380 F until a deep golden brown color. For smaller eclairs about 25 minutes. Fill creams as desired. Dip in ganache or finish with powdered sugar or white chocolate drizzle. Chocolate Ganache Ingredients 10-12 oz semi-sweet chocolate, chopped 1 cup heavy cream Chocolate Ganache Directions 1. Put the chopped chocolate in a large stainless steel bowl. Bring the cream to a a boil and add to the chocolate. Let sit for 2 minutes until the chocolate starts to melt, stirring frequently. Use for dipping the tops of eclairs. **The amount of chocolate will vary depending on the quality and desired thickness. Need an app to help you convert your recipes in the kitchen? itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: escoffieronline.com STAY CONNECTED WITH US: Facebook: facebook.com/Escoffieronlineacademy Twitter: twitter.com/EscoffierEOICA Instagram: instagram.com/escoffieronline Google +: plus.google.com/u/0/+escoffieronline/posts