FFwD + Eclairs and Cream Puffs

I have made both eclairs and cream puffs in the past.  Some successful, some not so successful.  I like making Pate a Choux.  I like the diversity of it.  I like that you can make this, freeze the dough, freeze the finished product and always have something yummy in the freezer to whip up at a moments notice.

When I read that this weeks challenge was Vanilla Eclairs, I jumped on the chance to make a batch of these.  I enlisted Eli to mix the dough and pipe the pastries.  We had fun together in the kitchen.  We made a batch of mini eclair shells and made some smaller cream puffs for future profiteroles(his favorite). Pair these with some homemade ice cream and a glaze of your choice and put a smile on every-one’s face.

Cream Puff Dough


Ingredients

pate a choux
1/2 cup whole milk
1/2 cup water
8 Tbsp.(4 oz.) unsalted butter, cut into pieces
1/2 tsp. salt
1 cup all purpose flour
4 large eggs, room temperature

vanilla pastry cream
2 cups whole milk
6 large egg yolks
1/2 cup sugar
1/3 cup arrowroot, sifted
1 1/2 tsp. vanilla extract
3 1/2 tsp. unsalted butter, room temp

chocolate sauce

Instructions

pate a choux
• preheat oven to 425*. line two baking sheets with a silpat mat.
• bring the milk, water, butter, sugar, and salt toa rapid boil over high heat. add the flour, lower the heat to medium low and stir with a wooden spoon.  the dough will come together, keep stirring, using all of your elbow grease – the dough should be smooth.
• put the dough into the bowl of your standing mixer.  let it sit for a minute, then add the eggs one at a time, beat until the dough is thick and shiny.
to bake immediately:
• either drop 1 tablespoonful onto prepared mat or pipe onto mat.
• slide baking sheet into oven and turn heat down to 375*. bake for 12 minutes then rotate pan front to back, top to bottom for 12-15 minutes. cool completely on the baking sheet.
to freeze for the future:
• flash freeze puffs on sheet. when frozen store in an airtight container for 2 months.  when ready to bake, no need to defrost-bake directly from the freezer.
vanilla custard
• bring milk to a boil.
• in another saucepan, whisk the yolks together with the sugar and arrowroot until thick.
• whisk without stopping, drizzle in about 1/4 cup of the hot milk, keep whisking and then add the remainder of the milk in a steady stream.
• put the pan over medium heat and whisk vigorously – bring the mixture to a boil, whisking vigorously. take the pan off the heat.
• whisk in the vanilla. let sit for 5 minutes. whisk in the butter until fully incorporated and the pastry cream is smooth and silky.
• put the pastry cream into a glass bowl and press a piece of plastic wrap against the cream and refrigerate.
• pastry cream will store for 3 days.

The Urban Baker / SusanSalzman.com

More Pate a Choux ideas:
FFwD and Eclairs – In Pursuit of  Hobby
FFwD Mocha Eclairs – Flavor Sings
Chocolate Eclair – Oh Pierre! – Tartelette
Vanilla Bean Eclairs – Sweet Cake Bakeshop
Matcha Tea Eclairs – La Tartine Gourmande
Chocolicious – Indulgence after Work-Out

Showing 26 comments
  • Lucy Lean
    Reply

    Love eclairs – and the kids love making them too.

    • Susan
      Reply

      it’s a fun kids project! I love sharing the kitchen with my kids.

  • marla
    Reply

    Lovely eclairs and cream puffs today 🙂 Sounds like a great time with Eli in the kitchen!

  • Maria
    Reply

    They look perfect. Wish I could have a taste!

    • Susan
      Reply

      Maria, I wish you were close by so I could bring you some!

  • yummychunklet
    Reply

    These look fabulous! Your mini ones are so cute! Thanks for commenting on my blog. I’ve added yours to my Google Reader and look forward to reading your future posts!

  • Mary
    Reply

    These look great. Isn’t it nice to have help in the kitchen!

    • Susan
      Reply

      There is nothing better than help in the kitchen, Mary!

  • Liz
    Reply

    Oh, my! Yours look like they’re fresh out of the bakery! Just perfect!

  • Cher
    Reply

    Ah – kitchen help is always the best.

    Susan – these look lovely.

  • Kim
    Reply

    These eclairs looks really good. I like baking with pate a choux, it is so good, and you can fill it with lots of stuff!

  • Patty
    Reply

    I agree with Liz, your eclairs do look like they came out of a bakery;-)
    Congratulations on a wonderful job and thanks for your sweet comment on my blog;-)

  • Kathy
    Reply

    Enjoy your baking help…Before you know it they grow up! Your eclairs look fabulous!

  • Allison [Haute Box]
    Reply

    Whoa! These look amaaaazing!

  • Elaine
    Reply

    I think yours look perfect! Your ganache looks wonderful!

  • kitchenarian
    Reply

    Your eclairs look wonderful. I had such fun making these.

  • Adriana
    Reply

    I’m so happy I found your blog through FFwD! Your eclairs look amazing, to the point I want to make some more this weekend.

    • Susan
      Reply

      Adriana = so glad to meet you! They are somewhat addicting. I am regretting having preshaped cream puffs in the freezer. Fill it with ice cream, trhow some glaze over the top and I am doomed!

  • Amanda
    Reply

    You make the BEST food!!! I just adore everything you do. 🙂

    • Susan
      Reply

      I adore everything you do! You and I will bake together one day – I know it! x

  • Nancy@acommunaltable
    Reply

    Pate a choux is one of my favorite doughs to make – it can be sweet, savory and best of all,, no rolling is required!! Such a great project to do with your son!!!

    • Susan
      Reply

      You are so right, Nancy. NO rolling! One has to love that! x

  • anh@anhsfoodblog
    Reply

    oh eclairs! How I love these! You have made one of the most beautiful ones I have seen!

    • Susan
      Reply

      thanks so much, they are so fun to make!

  • KarenP
    Reply

    Those look beautiful and delicious!

  • Erika
    Reply

    Oh these look so good.
    Drooling….

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