Eclaires, Choux and Room Soesjes
The classic, favorite and wonderful creations filled with sweet or savory filliings. Read the instructions and do not affraid to experiment and add your own twist! You can add any glazing or filling. Go crazy.
≈ 345 kcal · 5 g protein · 24 g carbs · 26 g fat — AI estimate per serving
Ingredients
Method
- 1
For the choux preheat the oven to 180 for a fan oven and 200 for a noraml oven.
- 2
add the water, milk and butter to a pan. Wait till the butter has melted then bring to a quick boil and put aside. Add in the sieved flour. Stir with a wooden spoon until the dough comes of the side. Let the dough cool on a flat surface. Now add the eggs one by one until the dough is shiney. Do this slowly. Add to a piping bag and pipe in lengths of around 10 cm and 2 - 3 cm wide. When making choux ensure that they are not too big otherwise they stay flat. After around 25 minutes for normal size ones take them out of the oven and make a little hole at the back or bottom and put them up side down to dry in the oven for another 4 -5 minutes. Important otherwise the sides stick together.
- 3
For the Crème Pâtissière. Mix the egg yolks, sugar together and them add the mais flour spoon for spoon until you have a mixture that is smooth
- 4
Heat the milk, vanilla and cream just under boiling point and now add to the smooth paste whilst stirring until smooth. Now add to the fire again and boil for 4 -5 minutes until thick and keep strirring to avoid burning the Crème Pâtissière. Pour into a container and cover with plastic to avoid a skin forming. Cool in a fridge or short in a freezer until cold. Fill in to a piping bag and put in the fridge until ready to fill the choux or eclaires.
- 5
Hard Chocolate Glaze Method: Mix together warm and use immediateley
- 6
Soft Fondant Chocolate Glaze Method: Mix together and use immediatley
