ÉCLAIRS & PROFITEROLS - PÂTE Á CHOUX
𝙒𝙚 𝙙𝙤𝙣'𝙩 𝙩𝙚𝙖𝙘𝙝 𝙧𝙚𝙘𝙞𝙥𝙚𝙨. 𝙒𝙚 𝙩𝙚𝙖𝙘𝙝 𝙮𝙤𝙪 𝙩𝙝𝙚 𝙩𝙚𝙘𝙝𝙣𝙞𝙦𝙪𝙚𝙨 𝙨𝙤 𝙮𝙤𝙪 𝙘𝙖𝙣 𝙝𝙖𝙫𝙚 𝙩𝙝𝙚 𝙠𝙣𝙤𝙬𝙡𝙚𝙙𝙜𝙚 𝙩𝙤 𝙎𝙪𝙘𝙘𝙚𝙨𝙨𝙛𝙪𝙡𝙡𝙮 𝙢𝙖𝙠𝙚 𝙖𝙣𝙮 𝙧𝙚𝙘𝙞𝙥𝙚 𝙖𝙣𝙙 𝙘𝙧𝙚𝙖𝙩𝙚 𝙮𝙤𝙪𝙧 𝙤𝙬𝙣!🍰👩🏽🍳💯Claudia Davis.
Equipment
- 1 Small saucepan
- 1 Mixing Bowl for the eggs
- Piping bag with tip Wilton #6B
- 1 Baking sheet lined with parchment paper para el proceso final
- 1 Oven
Ingredients
- 20 cc Water
- 20 cc Milk
- 16 g Butter
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Sugar
- 24 g All-purpose flour
- 3/4 Units Eggs
PASTRY CREAM - ÉCLAIRS
- 75 cc Milk
- 18 g Yolks
- 15 g Sugar
- 6 g Corn starch
- Vanilla bean
CHOCOLATE - ÉCLAIRS
- 28 g Dark chocolate
PROFITEROLS
- 15 cc Water
- 15 cc Milk
- 12 g Butter
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 18 g All-purpose flour
- 3/5 Eggs
CRAQUELIN
- 10 g Unsalted butter - softened
- 12 g Sugar
- 12 g All-purpose flour
PASTRY CREAM
- 50 cc Milk
- 12 g Yolks
- 10 g Sugar
- 4 g Corn starch
- Vanilla bean
DIPLOMAT CREAM
- 50 g Pastry Cream - Chilled
- 50 g Heavy cream
Instructions
- Place into a saucepan and bring to simmer20 cc Water, 20 cc Milk, 1/2 Teaspoon Salt, 1/2 Teaspoon Sugar, 16 g Butter
- When the butter is melted, add the flour and mix, add all the flour and immediately, stir quickly and vigorously without stopping, with the help of a large spoon; Continue cooking until the paste comes away from the sides of the pot.Tur off the heat.24 g All-purpose flour
- Place the paste into a bowl, add eggs one by one until Ribbon Stage. Carefully, incorporate the last egg depending on how much it isnecessary.3/4 Units Eggs
- Bake at 220°C x 10 min and then 170°C x 10 min.Do not open the oven
Notes
If you want to learn the more techniques, we invite you to learn about our pastry courses on our website.
Nutrition
Calories: 1kcalProtein: 0.3gFat: 0.01gPolyunsaturated Fat: 0.01gCholesterol: 1mgSodium: 35mgPotassium: 7mgVitamin A: 1IUVitamin C: 0.02mgCalcium: 1mgIron: 0.01mg
Tried this recipe?Let us know how it was!