Pattys Eclairs 274 Recipes

ECLAIRS II

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
• In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
• Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
• For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
• For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

PATTY'S ECLAIRS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
• In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition.
• With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
• Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
• For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding.
• Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
• For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water (3 tablespoons), one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs.
• Refrigerate until serving.

ECLAIRS

Steps:

• Preheat oven to 425 degrees with a rack in the center. Line two unrimmed baking sheets with parchment paper or Silpats (French nonstick baking mats).
• Fill a pastry bag fitted with a 1/2-inch (Ateco No. 806) tip with pate a choux batter; pipe out oblong shapes, about 3 1/2 inches long and 1 inch wide, onto prepared baking sheets at 2-inch intervals. Gently run a fork dipped in water along each top, making straight lines to ensure even rising.
• Cover one baking sheet with lightly oiled plastic wrap, and place in refrigerator. Transfer the second sheet to the oven. Bake 10 minutes; reduce oven temperature to 350 degrees. Bake until golden brown, 25 to 30 minutes more. Turn off oven; prop door open slightly to let steam escape. Allow eclairs to dry in oven about 15 minutes, or until the center is damp but no wet dough remain (test by cutting into the center of one). Transfer to a wire rack to cool slightly. Raise heat back to 425 degrees and repeat process with remaining batch. If serving immediately, fill eclairs while still warm so they can take more cream; if filling at a later time, insert a skewer into one end, and move it around to expand opening for cream; set aside.
• In a medium bowl, stir pastry cream to soften. Fill a pastry bag fitted with a coupler and filling tip (Ateco No. 230) with pastry cream. Insert tip into one end of each eclair; fill. Serve, or glaze as follows.
• To make the glaze, combine 1/4 cup water, corn syrup, and s ugar in a small saucepan. Stir over medium-high heat until sugar is dissolved. Bring mixture to a boil, washing sides of pan with a wet pastry brush to prevent crystals from forming. Once at a boil, remove from heat; add chocolate. Let stand 2 minutes; stir gently until smooth. Transfer glaze to a shallow bowl. Dip top of each eclair into glaze; let excess drip off before turning over. Transfer to a wire rack to allow glaze to set. Serve.

ECLAIRS WITH PASTRY CREAM AND MAPLE-ESPRESSO GLAZE

Steps:

• Prepare the Pate a Choux. Whisk together egg and 1 tablespoon water in a small bowl for an egg wash. Set aside. Preheat oven to 375 degrees, with racks in upper and lower thirds.
• Line two large baking sheets with parchment paper. With a ruler and a pencil, mark lines about 3 1/2 inches long on the parchment, spacing them about 1 1/2 inches apart. Turn parchment over, marked sides down. Fill a pastry bag fitted with a 5/8-inch plain tip with Pate a Choux; pipe along the lines on the prepared baking sheets. Gently smooth tops with a moistened fingertip to ensure even rising. Brush the top of each eclair with egg wash.
• Bake until pastries are golden brown, 25 to 30 minutes. Transfer pastries and parchment to wire rack to cool completely.
• Make the pastry cream: Scrape the seeds from the vanilla bean. In a heavy saucepan, combine milk, vanilla bean and seeds, and 1/2 cup sugar. Scald the mixture and immediately remove from heat.
• Beat egg yolks with remaining 2 tablespoons sugar until thick. Sprinkle in flour and cornstarch and continue beating until mixed.
• Beat half of the hot milk into yolk mixture. Return this to the remaining hot milk and bring to a boil quickly, whisking very fast to prevent scorching. Remove from heat and strain into a bowl to cool. Stir in butter. Cover with plastic wrap, pressing directly on the surface of the pastry cream to prevent a skin from forming. Transfer to the refrigerator to chill completely. Immediately before using, gently fold in softly whipped cream with a spatula.
• To fill the pastries, insert a wooden skewer into both ends of each shell. (You can also use a small pastry tip, such as the one you will use for filling, to create the holes.)
• Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain tip, preferably one that is long and skinny. Insert the tip into the end of each pastry, and pipe to fill with pastry cream (filling the shell with pastry cream from both ends will insure a properly filled eclair).
• Make the glaze: In a small bowl, whisk to combine heavy cream, espresso powder, and maple syrup. Add confectioners' sugar and whisk until smooth, thinning with additional heavy cream if necessary.
• Dip the top of each eclair into the maple espresso glaze; let excess drip off, and place, coated side up, on a wire rack set over a rimmed baking sheet. Refrigerate eclairs in a single layer until glaze is set, about 10 minutes, and serve.

PATTY'S ECLAIRS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips. Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack. For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops. For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.