On veut du soleil jusque dans l'assiette ! These are perfect!I’ve only made pate a choux once, but I used this recipe from Baking Illustrated, too and had great success! Ce matin là, d'autres toulousains auront préféré rester au chaud chez eux, moi...Who knew lemongrass and green apples would go together?

I read your other post without realizing you had pictures on this link. (If not using immediately, transfer the paste to a medium bowl, press a sheet of plastic wrap that has been sprayed lightly with nonstick cooking spray directly on the surface, and store at room temperature for up to 2 hours.)4. I’m still not sure, but I’ve never encountered problems with the dough and have found the recipe and method I’m going to share with you to be virtually foolproof. I am attempting quite a feat for christmas: a croquembouche! & i *heart* the note on filling the pastry bag!WoW! I’m going to try these this weekend. We spent an afternoon diving deep into this versatile classic and I’m sharing everything I learned with you today. I am ashamed to say that I *may* have once thrown an adult temper tantrum when I realized that the number of éclairs I was planning to take back with me had diminished by a noticeable number andI had been intimidated by pâte à choux for quite a while, and had always shied away from trying it. My mom used to go to a bakery and pick some up for me each time I would visit as a special treat. Remuer énergiquement à la spatule en bois jusqu'à l'obtention d'une pâte homogène bien lisse. hc-c.jp is your first and best source for all of the information you’re looking for. I have made pastry cream one (and failed!) Une recette de Christophe Adam excellente pour les éclairs. Thanks!At the moment i am on vacation and i have no access to a stand mixer food processor. And watch videos demonstrating recipe prep and cooking techniques.

With a paring knife, cut a 3/4-inch slit into the side of each puff and on the top of each éclair to release steam; return the puffs to the oven, turn off the oven, and prop the oven door open with the handle of a wooden spoon.Dry the puffs and éclairs in the turned-off oven until the centers are just moist (not wet) and the puffs and éclairs are crisp, about 45 minutes.

Antony Prunet: “If there are still paths to explore?, I think there is no better path than to love this business, be passionate, sweet, be curious, love fine products and work really hard to get the best result every time.”Read MoreEn cette fin d’année 2013, les ouvertures de nouvelles pâtisseries parisiennes s’accélèrent à une vitesse tellement folle qu’on a presque du mal à suivre le mouvement. The only difference is that, rather than piping it in small mounds (profiteroles), larger mounds (cream puffs), or logs (eclairs), you just spread all the dough in a pan and bake in a hot oven. Bake 15 minutes (do not open the oven door), then reduce the oven temperature to 375 degrees and continue to bake until golden brown and fairly firm (the puffs and éclairs should not be soft and squishy), 8 to 10 minutes longer. I only made eclairs once and getting them to stay puffed was impossible. I’m guessing that it saves a good deal of the effort used to beat the eggs one by one into the mixture by hand.It seems like your mixture ends up a bit lighter than mine too. Necessary cookies are absolutely essential for the website to function properly. These cookies do not store any personal information.Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. We also use third-party cookies that help us analyze and understand how you use this website. BTW: I Love this site!! From general topics to more of what you would expect to find here, hc-c.jp has it all. I think if i put my mind to it, even I could do it!I was wondering if you can make a pate a choux, using only egg yolks!Hi Louise, There might be other recipes that only use egg yolks, I’m not sure.It is national chocolate eclair day tomorrow (June 22nd), and I’m using your fabulous recipes! So… fussy. Retirer du feu et ajouter la farine progressivement en mélangeant. Éclairs and cream puffs are one of my favorite desserts. When all the eggs have been added, scrape down the sides of the bowl, then process for 30 seconds until a smooth, thick, sticky paste forms. Découvrez nos recettes toutes fraîches et faciles à faire pour un été tout doux.Cuisine Actuelle vous livre toutes ses recettes de cuisine Would I be able to do that step in my stand mixer with the paddle attachment?I LOVE your pictures and detailed instructions. You know? This category only includes cookies that ensures basic functionalities and security features of the website. So, in … You stated 1/2 cup but your photo shows one full cup.B – Yes, you can do the food processor part in a stand mixer with your paddle attachment. Thanks!For the puffs, should I just pump the dough straight or should I make a round movement while piping it on the plaque, as if to form a nest – sort of?This pate a choux recipe did not work for me.

Thank you for sharing your procedure(s) with us.

How can i use a hand held mixer to make the shells?Hi Kelli, Unfortunately, I’m not sure how these would turn out with a hand mixer. Thanks!Wait…I just found the glaze recipe on your other post with the full eclair / pastry creme / glaze recipes!

I learned how to make choux pastry in the French baking class I took earlier this summer. Pâte à choux : la meilleure recette. My daughter was having a French party at school and asked me to make something “French”. A must try for sure!wow…great demonstration and awesome tips.