Pastry

Bubble Éclairs

I originally made these Bubble Éclairs because I wanted to test out Dorie’s pasty cream recipe. However, I gave up on the pastry cream after several failed attempts. I ended up making these Éclairs with a cocoa whipped cream filling instead. I also wanted to make these Éclairs because I thought I could knock 2 recipes out in one shot (also making Chouquettes).  All in all, these turned out well and I would make these again. 

Making choux pastry was a lot easier than I thought it would be. It was like making Gougeres, but without the cheese.

I like how this recipe is made with only a few ingredients: Milk, eggs, butter, sugar, salt and flour.

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The first step is to combine everything, save the eggs and flour, on the stove and bring to a boil.

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When the mixture is at a rapid boil, gently dump all of the flour at once into the pot, reduce the heat, and mix, mix, mix!

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What you get isn’t pretty… This is when the mixture gets transferred to a mixer and prepped for the addition of eggs.

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Eggs should be added in one by one.

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Immediately put the batter into a bag and pipe them out.

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Pipe them as 3 circles, rather than long strips, and then use a pastry brush and go over them with egg wash.

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The best part of eating these is the crunch that comes from the pearl sugar. Use generously!

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These little guys should puff up and brown nicely after a total of around 40 minutes in the oven.

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To fill these, just slice them open, remove any custardy bits, and pipe in whatever filling your choose.

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My filling of choice was a cocoa whipped cream.

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These are fun to eat; you can bite into them like a hotdog, or you can be more dainty and tear off the “bubbles” which I guess would make them mini cream puffs(?).

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Bubble Éclairs recipe on page 230 of Baking Chez Moi.

 

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