does anyone know how to make eclairs?

Answer 1

no i don't but you can get the recipe from th cadbury website i don't think they sell it here in Canada

Answer 2

eclairs are made the same way a doughnut is made just the center breading removed and filled with a filling of your choice and the topping of your choice just when frying it in stead of circle its a long cut

Answer 3

Chocolate Eclairs
Ingredients

Makes (16) 4-inch eclairs

Pate a Choux (batter)
One cup whole milk
One-half cup (one stick) unsalted butter
One-half teaspoon sugar
One-half teaspoon salt
Four large eggs
Two-thirds cup flour

Pastry Cream
One cup whole milk
Six tablespoons sugar
Six and one half teaspoons cornstarch
Four large egg yolks
One teaspoon vanilla extract

Chocolate Icing
One cup dark chocolate, finely chopped
One-half cup heavy cream




Loaded with a creamy filling and its delicate, flaky pastry glossed with chocolate icing, the dessert eclair has withstood the test of time as a pastry favorite. Despite the time needed to create their delicious components, eclairs can be made in a home kitchen. Why not take a lazy afternoon to make these irresistible pastries.

Directions

Pate a Choux (batter)
Preheat oven to 325º F.

Place milk, butter, sugar, and salt in a small heavy-bottom sauce pan and bring to a boil over moderate heat, stirring constantly. Remove from heat, add flour all at once and stir vigorously to combine, using a wooden spoon. Return pan to moderate heat and cook, stirring constantly as the mixture becomes very thick and pulls away from the sides of the pan forming a ball in the center, about 3 minutes.

Transfer the hot mixture to the mixing bowl of an electric mixer fitted with a paddle attachment and beat briefly on medium speed, about 2 minutes. Add eggs one at a time, fully incorporating and ensuring the batter is smooth after each addition.

Place pate a choux into a pastry bag (preferably disposable) fitted with a large plain tip. Pipe batter into "fingers" (about 3 inches long) onto parchment lined sheet pans. For eclairs of this size, each will require about 2-1/2 tablespoons of batter.

Bake for 15 minutes then rotate pan to ensure even browning. Continue baking until eclairs are golden brown, have a crispy exterior and, when picked up, feel light in weight, about additional 20 minutes. Cool completely on a wire rack before filling.

Pastry Cream
Prepare an ice bath by filling a large stainless steel bowl halfway with ice and a small amount of water just so the mixture can be stirred. Set a medium sized stainless bowl into the ice bath and hold to the side.

Create the pastry cream by combining 3/4 cup of the milk with 3 tablespoons of sugar in a small heavy-bottom saucepan over medium-high heat, and bring to a boil.

Combine cornstarch with the remaining 3 tablespoons of sugar in a medium bowl and then stir in the remaining 1/4 cup of milk.

Whisk the egg yolks and vanilla extract into the cornstarch mixture until smooth.

Add about one-third of the hot milk into the egg mixture, while whisking constantly with a hand-held wire whisk. Return the tempered egg mixture to the remaining hot milk in the saucepan.

Return pan to the heat and continue cooking, vigorously stirring with a wooden spoon just until the mixture comes to a boil. As the pastry cream thickens it may begin to appear lumpy. Remove the saucepan from the heat and continue stirring vigorously until the mixture appears smooth again. Return to heat as necessary just until the mixture comes to a boil.

Pour the pastry cream into the stainless steel bowl sitting in the ice bath. Place plastic wrap in direct contact with the surface of the pastry cream to prevent a skin from forming. Cool completely. Refrigerate until needed.

Chocolate Icing
Place chocolate in a large bowl.

Place cream in a small saucepan over medium heat and carefully bring to a boil.

Remove from heat and pour hot cream over chocolate. Stir until chocolate is melted.

Strain and cool slightly before using or store under refrigeration and gently rewarm as needed.

To Assemble Chocolate Eclairs:
Slice the eclair shells in half lengthwise through the center.

Gently spoon about 1 1/2 tablespoons of the pastry cream into the bottom half of each shell.

Place the eclair tops on a wire rack and spoon about 1 tablespoon of the warm icing across the top of each eclair.

Carefully place the iced eclair tops on each of the filled bottoms and serve immediately or refrigerate until ready to serve.

Nutrition information per eclair:
230 calories, 5 grams protein, 19 grams carbohydrate, 16 grams fat, 145 milligrams cholesterol, 110 milligrams sodium.



This recipe is from The Culinary Institute of America's Baking and Pastry, Mastering the Art

Answer 4

Scorpian has it to a T Oh so good!

Answer 5

here u go hope it workds out for you its a little difficult but dont be afraid of it good luck

Answer 6

Scorpian has it bang on- make them.....they are soooooooooo good!