French pastry recipe: Eclairs! baking at home
Ingredients:
For the Pâte à choux:
• 150ml of water
• 140ml of milk
• 150g of butter
• 1 tbsp of sugar
• Pinch of salt
• 200g of AP flour
• 8 eggs
For the Crème légère:
• 3 egg yolks
• 375ml of milk
• 55g of sugar
• 30g of flour
• 1 Tbsp of vanilla extract
• 2 Tbsp of butter
• 1/2 cup of heavy cream
Instructions:
For the choux:
•In a small pot, combine water, milk, butter, sugar and salt. Bring to a boil then add the flour and cook the mixture on low heat for 5mins while constantly whisking. Transfer the dough to a stand mixer fitted with a paddle attachment and add 7 1/2 eggs, one at a time (make sure it is fully combined before adding the following egg). Transfer to a piping bag and pipe on sheet pan. Bake at 375F for 30-35mins.
For the crème légère:
•Combine milk and vanilla extract and bring to a boil. Meanwhile, whisk egg yolks with sugar and flour. Pour a bit of the hot milk over the egg yolk mixture to temper and then return it to the pan.
Heat the cream mixture over medium heat while stirring constantly. Cook the pastry cream for 3mins after it has come to a boil. Then add butter in intervals and whisk. Transfer to a bowl and cover with plastic wrap. Put int the fridge for at least 5 hours. Then make whipped cream and combine with pastry cream.
For the chocolate glaze: bring 125ml of heavy cream to a boil. Pour over 75g of bittersweet chocolate and 20g of honey. Whisk until emulsified and then add 30g of butter!
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