Cream Puffs and Eclairs (Choux Pastry)

I tried to make cream puffs a few years ago and they were a complete failure... But I tried eclairs for the first time yesterday (2022.03.27) and they turned out great! So I'm making sure I can find it again for special occasion-type treats! Original recipe from "Sally's Baking Addiction" but all her ads make my computer freak out!

ingredients:

• 1/2 C unsalted butter, cut into medium-sized pieces (about 8)

• 1/2 C water

• 1/2 C milk

• 1/4 tsp salt

• 2 tsp sugar

• 1 C (125g) all-purpose flour (spoon it in and level it)

• 4 large eggs, beaten

• egg wash: 1 egg beaten with 1 Tbs milk or water

instructions:

1. Watch this video if needed

2. Combine butter, water, milk, salt, and sugar in a medium saucepan over medium heat.

3. Stir until butter is melted, then don't stir, but wait until it simmers around the edges, reduce heat to low, and add the flour all at once.

4. Stir until the flour is completely incorporated into a clumpy ball of dough.

5. Mash the ball of dough into the bottom and sides of the pan for 1 minute to cook the flour gently.

6. Remove from heat and transfer to another bowl (either for a hand mixer or stand mixer) and let it cool for a few minutes so it doesn't cook the eggs coming next.

7. Beat the eggs and add a little bit at a time to the cooled dough and beat on a low setting for 30 seconds between egg additions. NOTE! Add them very slowly and only add enough egg to get a shiny, thick, and smooth consistency - pipeable, like frosting. You will probably have some beaten eggs leftover, which can be a part of your egg wash.

Cream Puffs:

1. Preheat the oven to 400F, line 2 baking sheets with parchment paper. Lightly brush the parchment paper with water to make it a little humid in the oven.

2. Transfer the choux dough into a piping bag with a large tip.

3. Pipe 2-inch mounds about 3 inches apart.

4. Bake 20 min, at 400F, then reduce to 350F and continue baking for 10-15 minutes (about 12 minutes for me). DON'T open the oven early or they will not puff properly, or they will fall. 

5. When done, allow them to cool completely on a cooling rack before filling. 

6. Fill via piping or just split it open like a sandwich. Many filling options from whipped cream, pudding, jam, etc. My current favorite filling is Hazelnut Mousse.

Eclairs:

1. Everything is the same as for cream puffs except you make a log of choux dough about 4 inches long instead of mounds. Use a wet finger to fix any peaks or bumps, and brush on egg wash.

2. Fill with a small piping tip, but don't overfill or it will break through the sides or other weak spots.

3. Top with Ganache: Should be plenty for one batch of eclairs.

   • 1/2 C Heavy Cream heated until very hot, but not boiling - simmering

   • 6 oz Semi-Sweet chocolate chunks

   • Heat the cream to just boiling - stirring the whole time so that it doesn't cook, then pour over the chocolate chunks. Stir until well incorporated, smooth, and glossy. Can reheat very slowly in the microwave - be careful!

   • I liked the ideas on this site for using ganache other than just a glaze - might have to try it sometime.

4. Makes about 2 dozen (ish)