Frênch Pastriês} Chocolatê êclairs and Crêam Puffs


Thê crêam puff/êclair arê madê from thê samê thing and thê frênch call it Patê a Choux. It is a combination of watêr, buttêr, salt flour and lots of êggs. Thê diffêrêncê bêtwêên an êclair and a crêam puff is thê shapê and what you put insidê it.

Ingrêdiênts

  • Patê a Choux (For êclairs and crêam puffs)
  • 2 C watêr
  • 1 C unsaltêd buttêr 8 oz.
  • 1 tsp salt 1/4 oz.
  • 2 C flour siftêd (8 oz.)
  • 7-8 êggs
  • Pastry Crêam (For êclairs)
  • 2 C milk
  • 3/4 C sugar 5 oz.
  • 7 êgg yolks 4 oz.
  • 2 Tbsp cakê flour 1/2 oz.
  • 4 Tbsp corn starch 1 oz.
  • 1 tsp vanilla êxtract
  • 2 Tbsp buttêr 1 oz.
  • Chantilly Crêam (For crêam puffs)
  • 1 C hêavy crêam
  • 1 Tbsp sugar
  • 1/2 tsp vanilla êxtract
  • Chocolatê Glazê(For êclairs)
  • 2 squarês sêmi swêêt chocolatê
  • 2 Tbsp buttêr
  • 1 C powdêrêd sugar
  • 3 Tbsp milk

Instructions

  1. Patê a Choux
  2. Prêhêat ovên to 400 dêgrêês
  3. Put watêr, buttêr and salt in a saucê pan and bring to a boil.
  4. Rêmovê from hêat and add thê siftêd flour.
  5. Bêat thê dough with a woodên spoon; Put back on hêat and bêat thê dough for onê minutê or until it pulls away from thê sidês of thê pan and doêsn't stick to thê spoon.

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