The refined, elegant, French cousin of the Twinkie.
By America's Test Kitchen | February 6, 2012
<< Back to Article: Secrets to Making Éclairs
I have been wanting to make eclairs for the longest time. I’ve made pastry cream before and the pate a choux does not look intimidating to me. I have several recipes for eclairs; however, I’m planning on using this one as I know your recipes are always trustworthy.
Regarding step 1, can someone tell me why you need to grease the baking sheet if you’re only putting parchment on it anyway?
Hi sgt229, the choux paste is very sticky, so if you don’t anchor the parchment down somehow, it comes back up when you try to disengage the bag from the line of choux paste you’ve piped, which is very frustrating. Hope that helps!
I never thought of that- I guess I would have found out the hard way! Thanks for your quick response.
You’re seriously comparing a log of styrofoamy, preservative- and sugar-laden American junk with an elegant, rich French pastry?! Anyone who thinks this needs to have their pastry bag and apron taken away and then be smacked around the kitchen with a copy of Mastering the Art of French Cooking until they repent of their heathenish ways. Have you no tastebuds?!
An appalled gourmet recently returned from France
Loving Michelle’s comments!!
I wasn’t sure what you were referring to Michelle BUT then I found it and yes, yes they should!
Buenísima e impecable
I personally think Michelle’s comments are rude and arrogant — obviously showing off to make her insecure self feel better. I happen to be an experienced cook, but when I encounter someone who lacks skills, the last thing I would do is put them down.
From an experienced cook who doesn’t find any humor in a show off, then tries to qualify her nastiness with credentials and a travel log. We never know it all and continue to learn more each day.
An appalled gourmet who would smack my kid upside the head if he treated people that way.
I am so excited to make this recipe. I am new to this and feel a little embarrassed, but is there a recipe for Pastry Cream?
Hi sphardman, the link to pastry cream is listed under ingredients: http://www.americastestkitchenfeed.com/recipes/pastry-cream/
Thanks, I am soooooo excited to try this amazing recipe!
Sounds easy I am going to try this and get back to u THanx!
Better than the bakery! YUM!
I’d just like to point out that it might be easier for some to slice open the sides and pipe the filling in that way. A few of mine didn’t puff up quite right, so trying to get the filling in through the holes proved extremely frustrating.
Made these over the weekend and they are fabulous!!! My coworkers real enjoyed them as well and said they cannot wait for me to bring them again!
Tried this recipe three times and they pastry turned out as a flat piece of bread, the taste was great but they did not puff up at all. Any idea why? I followed the recipe except i used a kitchen aid instead of a food processor. Thanks.
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