Carla's eclairs are easy to make and tasty to eat! Try them!
Calories per Serving: 248
Cost per Serving: $0.42
Total Cost: $10.08
things you'll need.
1 cup Unsalted Butter
2 cups Water
2 cups Unbleached Flour
For the Hazelnut Creme:
2 cups Whole Milk
5 Large Egg Yolks
1/2 cup Sugar
1/4 cup Cornstarch
2 teaspoons Vanilla Extract or Hazelnut Liqueur
To Dip in Chocolate:
1/2 cup Unsalted Butter (room temperature) cut into tablespoon sized pieces
8 oz Semisweet Chocolate Chips
Measuring Cup (set)
Liquid Measuring Cup
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
instructions Preheat oven to 400F, and line sheet pans with parchment. Lightly coat with cooking spray.
ingredients 1 cup Unsalted Butter 2 cups Water Pinch Salt 2 cups Unbleached Flour
instructions In a medium pot, bring water, butter, and salt and a boil. Add all flour at once, turning heat down to medium-low and begin to beat until mixture pulls away from sides and forms a ball.
ingredients 7 Eggs
instructions Transfer to the bowl of a stand mixer and beat at medium speed until cooled slightly. Turn speed up to high and add the eggs, one at a time, until fully incorporated. Do not add the next egg until current egg is fully incorporated.
instructions When dough comes together, around 10 minutes, transfer to piping bag. Pipe onto the parchment lined sheet pan, leaving space between each.
instructions Bake for about 30 minutes, until outside is golden brown and the inside of the eclairs sound hollow. Cool completely before filling.
ingredients 2 cups Whole Milk 5 Large Egg Yolks 1/2 cup Sugar 1/4 cup Cornstarch 2 teaspoons Vanilla Extract or Hazelnut Liqueur
instructions In a medium saucepan, whisk together milk, egg yolks, sugar and cornstarch. Place over a low heat whisking gently just until the mixture bubbles, about 15 minutes. Immediately remove from the heat. Strain through a fine mesh sieve into a large bowl. Stir in vanilla extract or flavored liqueur. Press plastic wrap directly on the top of the cream and place in fridge to cool completely, approximately 2 hours.
instructions To fill the eclairs, transfer the pastry creme to a piping bag, with a medium tip. Use the tip to break a small hole in the eclair, and fill.
ingredients 1/2 cup Unsalted Butter (room temperature) cut into tablespoon sized pieces 8 oz Semisweet Chocolate Chips
instructions To dip in chocolate, heat chocolate in a double boiler. Add the room temperature butter, a piece at a time, melting into the butter. Dip eclairs with mixture and allow to dry on a parchment lined sheet pan.