S’mores Éclairs - VTC


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jeudi 28 septembre 2017

S’mores Éclairs

Baked but unfilled éclairs and cream puffs can be stored in the freezer for up to 6 months in an airtight container.
Yields: 40–48 small éclairs

  • 1 cup whole milk
  • 1 cup water
  • 1 cup unsalted butter, cut into pieces 1 teaspoon sugar
  • 12 teaspoon salt
  • 2 cups all-purpose flour
  • 7 large eggs, at room temperature
  • 34 cup graham cracker crumbs
  • 4 cups whipped cream
  • 1 cup Chocolate Ganache
  1. Preheat the oven to 400°F. Prepare 2 large baking sheets with parchment paper. Set aside.
  2. In a heavy-bottomed medium saucepan, bring the milk, water, butter, sugar, and salt to a boil. Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium, and stir the mixture quickly with a wooden spoon. After 1
    minute, reduce the heat to low and stir for 3 more minutes. The dough will be smooth and shiny.
  3. Transfer the dough into the bowl of a stand mixer fitted with the paddle attachment. Beat the dough for 5 minutes to cool.
  4. Add the eggs one at a time, beating for 1 minute after each egg has been added. The dough will separate, but it will come back together after some time.
  5. Place the dough into a piping bag with a 1" opening. Pipe the dough into 3"–4" lengths onto the parchment-lined baking sheets. Use a moistened finger to touch up any jagged dough edges, if necessary.
  6. Bake the éclairs for 20 minutes, or until puffed and golden brown. Rotate the pans halfway through the baking time.
  7. To make the filling, fold the graham cracker crumbs into the whipped cream.
  8. Once the éclairs are cooled, fill with whipped cream, using a long, narrow piping tip.

The same dough used to make éclairs, called pâte à choux, is used to make cream puffs. Once you have the dough prepared, simply pipe small rounds onto the prepared baking sheet, or you can opt to use a spring-loaded cookie scoop to make the puffs. Bake cream puffs for 18 minutes, or until puffed and golden. Fill as desired.


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