Do you need a piping bag for eclairs?

Whip up a batch of pastry cream, whipped ganache, or whipped cream and fill the éclairs. I just use a piping bag with a large, round tip for éclairs to fill them after I made the holes (I don’t make the holes with the tip in the bag since it’s messy).

How many different eclairs are there?

This pastry chef can make more than 140 types of eclairs | SBS Food.

Can u freeze eclairs?

Yes, you can freeze eclairs as long as the filling has been made with flour and not cornstarch. If you want to keep your eclairs for more than a few days, freezing is the best option. However, freezing filled eclairs can cause the choux pastry to go a little soft.

Where do chocolate eclairs come from?

Food historians speculate that eclairs originated in France near the turn of the 19th century. It is widely believed they were invented by Marie-Antoine Carême, a pastry chef for French royalty. The first known recipe for this pastry appeared in “The Boston Cooking-School Cook Book“ in 1884.

Can I make eclairs the night before?

Make-Ahead Eclairs The eclair shells can be made several days ahead, or even kept frozen for several months. Likewise, the pastry cream will keep for several days in the fridge. When you’re ready to assemble your eclairs, make the chocolate glaze, put everything together, and serve.

Why are my eclairs not hollow?

Reason 1. Pâte à choux dough has undissolved solids or is not smooth. The salt or sugar hasn’t dissolved properly. The dough isn’t smooth because of flour lumps that haven’t been mixed properly, or you added raw flour to the dough after adding eggs.

How do you fill eclairs without cutting them?

You have 2 ways of filling these classic eclairs.

1. With a bismarck tip. Insert the tip from the ends of the eclair and fill it from both ends.
2. Use a star tip (small opening) and make 3 holes on the bottom of the eclair shell. Use the same small tip (or a round tip), to fill the eclair from the bottom.

Do you eat eclairs hot or cold?

Dip the tops of the eclairs in the warm chocolate glaze and set them on a sheet pan. Chill the eclairs uncovered for at least one hour if you can to set the glaze and serve chilled. Enjoy!

How far in advance can I make eclairs?

You can prepare éclair shells several days ahead and can even keep them frozen for several months. Not only the shells, but you can also keep your pastry cream in the fridge for a few days, and it won’t go bad.

How do you stop profiteroles from deflating?

Set the puffs on a rack to cool and poke a small hole in the top of each one with a skewer to release excess steam that could cause them to collapse. A solid outer crust will keep these small vent-holes from deflating the puffs like pricked balloons. Cool them completely before frosting or filling.

How is the best way to bake Eclairs?

Line a baking tray with parchment paper (not greaseproof paper, as the éclairs may stick when cooked). Place the dough into a piping bag fitted with the 5-8mm/¼ – 3/8in nozzle and pipe into lengths approximately 10cm/4in long onto the prepared baking tray, spaced about 4cm/1½in apart to allow for expansion.

What’s the recipe for Paul Hollywood’s Chocolate Eclairs?

Paul Hollywood’s easy recipe ensures crisp, light choux pastry every time. Read more about sharing. Preheat the oven to 200C/400F/Gas 6. Generously grease a baking tray with butter. Sift the flour onto a sheet of greaseproof paper.

What do you need to make Chocolate Eclairs?

Get to grips with choux pastry to make the ultimate teatime treat: delicious chocolate éclairs. Equipment and preparation: you will need a piping bag fitted with the small, plain nozzle. From Rachel Allen: Bake!

How do you make choux pastry for Chocolate Eclairs?

For the choux pastry, place the water, milk, butter, sugar and salt in a medium saucepan over a high heat and bring the mixture to a boil. Remove the pan from the heat and, using a wooden spoon, quickly beat in the flour until the mixture is completely smooth.