7.23.2009

Eclair Paste (Pate a Choux)

Best made using a convection oven, these treats can be made and frozen in advance.
Use pastry cream (see a previous post for recipe - or ask) to fill and dip/drizzle with melted chocolate.

Eclair Paste Recipe:
8oz water
8oz milk
.3oz salt
.3oz sugar (optional)
7oz butter
10oz bread flour
10-11 eggs

Directions: Bring liquids to a boil, with salt and sugar (if using). Sift dry ingredients. Turn off heat. Add dry ingredients, combine well, then return to medium heat. Cook mixture until it thickens. Place mixture in bowl of standing mixture, with paddle attachment. Mix on low until mixture has cooled, add eggs one at a time. Mixture should be soft and "pipeable."

Pipe small-medium sized balls. Use a star tip to pipe a "donut" design and you've made a Paris-Brest. Bake on 325 for 8-15 minutes.

Note: If making Paris-Brest, you will then need to slice the donut in half, fill with cream, then re-top with other half.


Paris-Brest Cream Recipe (optional filling cream):
12oz butter, softened
4oz praline paste (or hazelnut paste)
1lb 8oz pastry cream

Directions: Cream butter. Add paste and combine. Mix in cream until well combined. Use immediately.

2 comments:

camelia said...

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andy said...
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