Recipes

Chocolate Éclair

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
200g Wallaby Bakers Flour 1.3 cups
6-7 each Eggs 6-7 each
140g Butter, unsalted, cold and diced 0.6 cups
300g Water 1.2 cups

Method

  1. Bring water and butter to boil in a large pot. Sieve flour, and add to boiling butter & water.
  2. Stir in flour vigorously and mix thoroughly (leave no flour lumps). This should take approximately 2-3 mins and makes what is termed a roux (pronounced roo).
  3. Transfer mixture (roux) to large bowl, allow to cool.
  4. Blend in eggs slowly, clearing after each addition. Mixture to be of piping consistency and just able to retain the piped shape.
  5. Lightly grease oven trays.
  6. Pipe in bulbs with a plain nozzle for cream puffs (3cm in diameter). Pipe in finger shape for éclairs (10cm long by 3cm wide). Allow 4-5cms between each puff and éclair for expansion
  7. Bake for 20-25 minutes in oven pre heated to 220°C. Do not open oven door in the initial 20 mins of baking as the heat loss may cause your puffs and éclairs to collapse

Helpful Hints

  • If mixture is too thick to pipe, add more egg in small additions. To check the pastry, lift some up with a spoon and if it falls off slowly then it is ready to be piped.
  • If you created too soft a mix the only way to save it, is by making more roux and slowly adding the soft mix to it and then being careful to avoid making it too soft with this attempt.
  • Ensure there are no air bubbles in the batter, as they will cause breakage and inconsistency in the piped finger.
  • Cook your puffs thoroughly to achieve the desired open interior, thin shell and golden colour

  • Specialty Breads
  • This recipe makes 12 puffs and éclairs.
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