A to Z Challenge Letter E Eclairs

I have been waiting to share this post for the A to Z Challenge Letter E Eclairs for a couple days as I wanted to share Eclairs with everyone. Now, I am addicted to Master Chef and also Master Chef Jr.

In fact I love a lot of cooking shows and seeing the cooks have to bake Cream Puffs and also Eclairs. I thought I would share a recipe with you so you can create your own Eclairs.

Before I share the recipe with you I would like to let you know I haven’t ever had a Eclair and neither has Charlie. As for David I am not sure if he has or not. Have you had a Eclair?

What did you like or dislike about the Eclair and why? Is there a certain filling you like in your Eclairs? Have you ever made them from scratch if so how hard are Eclairs to make?

Description:

An éclair (also known as a sweet baguette) is an oblong pastry made with choux dough filled with a cream and topped with chocolate icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside.

Eclairs

• INGREDIENTS 
• 1 cup water
• 1/2 cup (1 stick) butter, cut into pieces
• 1 cup bread flour OR all-purpose flour
• 1/8 tsp.salt
• 4EGGS
• Pastry Cream (Vanilla Custard Filling)
• Chocolate Glaze Yields: 12 éclairs
• Place the oven rack in the lower third of the oven.
• Heat oven to 425°F. 
• HEAT water and butter in heavy medium saucepan over medium heat to a rolling boil. REMOVE from heat and immediately ADD flour and salt all at once; beat vigorously until thoroughly blended. RETURN to medium heat. COOK, stirring vigorously, until mixture pulls away from sides of pan and forms a ball, 1 to 2 minutes.
• REMOVE from heat. LET STAND to cool slightly, stirring occasionally, 5 minutes.
• ADD eggs, 1 at a time, beating after each addition by hand or with mixer on medium speed, until smooth. CONTINUE BEATING, if necessary, until glossy and a small quantity of dough scooped on the end of a spoon stands erect.
• Eclairs: 
• Shape scant 1/4 cupfuls into 4 x 1-inch fingers on un-greased baking sheet, spacing about 2 inches apart.
• BAKE in lower third of 425°F oven until lightly browned, about 20 minutes. Reduce oven setting to 375°F. Continue baking until firm and golden brown, about 20 minutes longer. Immediately after baking,PIERCE side of each Eclair with tip of sharp knife. COOL on wire rack.
• Just before serving, CUT OFF 1/2 inch from top of each Eclair; pull out and discard any filaments of soft dough from inside. SPOON scant 1/3 cup pastry cream into each Eclair; replace tops. SPREAD tops each with 2 tsp. chocolate glaze. REFRIGERATE leftovers promptly.Chocolate Glaze: COMBINE 1/2 cup chocolate chips, 2 tablespoons water and 1 tablespoon butter in small saucepan. COOK over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. BEAT IN 1/2 cup powdered sugar as needed until glaze is smooth and of drizzling consistency. USE immediately. Makes 1/2 cup. 
• Here is a few tips I would like to share with you:
• Eclairs are similar to to Cream Puffs, this classic French pastry is filled with vanilla custard and glazed with rich chocolate sauce. Eclairs are easy to create ahead of time for entertaining. All you would need to do is add the filling just before serving this way they wouldn’t become soggy.
• When preparing the Eclairs use a Pastry bag: For faster, neater filling, press pastry cream into Eclair from a pastry bag fitted with a plain tip.

Thank you, Glenda, Charlie and David Cates