Скачать или смотреть Choux Pastry Cream Puffs || Perfect homemade Eclairs

Choux Pastry Cream Puffs from scratch?? Yes, and I will show you step by step how to make them with light, airy choux pastry, a rich and creamy filling, and a smooth chocolate glaze on top so they turn out bakery-quality every time.

What you need:
Choux Pastry:
1 cup water
½ cup salted butter
1 cup flour
¼ ½ tsp vanilla paste
4 large eggs

Filling - Vanilla Pastry Cream
2 cups whole milk
4 large egg yolks
½ cup sugar
3 Tbsp cornstarch
1 Tbsp unsalted butter 1 tsp vanilla
Pinch of salt

Chocolate Topping
½ cup heavy cream
4 oz semi sweet chocolate

Let’s get baking!
1. Put water and butter in a pot and bring to a boil
2. Reduce heat and add vanilla
3. On reduced heat add flour, stirring continuously until mixture forms a ball and pulls away from the sided of the pot
4. Remove the heat and stir for another minute or two until it cools down a bit. You don’t want it to be too hot or it will over cook the eggs
5. Add eggs one at a time, stirring well until each egg is incorporated until smooth and velvety. It will look like it's curdling, just keep mixing.
6. Put in a piping bag and pipe on to a baking sheet lined with parchment paper. Make roughly 3 - 4 inch long logs
7. Bake in a preheated 400℉ oven for about 30 - 35 minutes or until they look dry and light brown - golden color
8. Turn oven off and leave them in the oven with the door open for about another 10 minutes
9. Remove from the oven and let them cool completely

Pasty Cream:
1. Whisk yolks, sugar, salt, and cornstarch until smooth and pale
2. Bring milk to a light simmer.
3. While whisking, constantly, pour half the hot milk into the egg mixture to temper the eggs
4. Pour the eggs back into the pot, while whisking constantly. Heat until it thickens and begins to bubble.
5. Remove from heat, stir in the butter and vanilla
*if needed put through a fine mesh sieve to remove any lumps
6. Cover with plastic wrap, make sure it is pressed onto the surface to prevent a skin from forming
7. Put in the fridge for a few hours, at least 3 hours
** For a fluffier, lighter tasting pastry cream, fold in ½ to 1 cup of thawed cool whip. Whisk the pastry cream first to loosen it, then fold in the cool whip.

Chocolate topping:
1. Heat cream to a light simmer
2. Chop up the chocolate and put it in a heat safe bowl
3. Pour warm cream over the chocolate and let it sit for a few minutes so it can gently melt the chocolate
4. Dip the tops of each eclair into the chocolate
5. Let harden, or not!! Go enjoy your eclairs

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00:00 Introduction
00:38 Pastry Cream
05:48 Choux Pastry
10:22 Filling Eclairs
11:09 Chocolate
12:41 Ending