Eclairs

"markizoL" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Eclairs:

Ingredients:30 eggs, 425 g. butter, 1 kg. Flour, a bit of salt, 1 l.
water
Fillings: wiped cream, boiled caramel / butter sauce, jelly( up to
bakers fantazy🙂)

Butter to melt, pour H2O, into the boiling pot put flour and mix well.
Then the ready pastry to put into the blender. Put the eggs one by one.
By bag or spoon onto the tray. Bake in the 225 C. oven.
Cool down and fill with various creams, glaze with melted chocolate!

Thanks but making a pate choux is a little more complex than that.

Dimitri

Pate Choux (Éclair Paste)

Ingredients:
Milk1 lb
Butter8 oz
Salt1 tsp
Bread Flour12 oz
Eggs20 oz

Procedure:
1. Combine the liquid, butter and salt in a heavy saucepan. Bring the
mixture to a full, rolling boil.
2. Remove the pan from the heat and add the flour all at once, stir quickly.
3. Return the pan to moderate heat and stir vigorously until the dough forms
a ball and pulls away from the sides of the pan.
4. Transfer the dough to the bowl of a mixer.
5. With the paddle attachment, mix at low speed until the dough has cooled
slightly. It should be about 140 F, which is still very warm, but not too
hot to touch.
6. At medium Speed, beat the eggs in a little at a time. Add no more than a
quarter of the eggs at once, and wait until they are completely absorbed
before adding more. When all the eggs are absorbed, the paste is ready to
use.
7. Optional - If a sweeter product is desired, add 1/2 ounce sugar in step
one.
Yield should be 3 pounds and 8 ounces.

Dimitri said:

"markizoL" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Eclairs:

Butter to melt, pour H2O, into the boiling pot put flour and mix

well.

Quoted message said:

Quoted message said:

Then the ready pastry to put into the blender. Put the eggs one by

one.

Quoted message said:

Quoted message said:

By bag or spoon onto the tray. Bake in the 225 C. oven.
Cool down and fill with various creams, glaze with melted

chocolate!

Quoted message said:

Thanks but making a pate choux is a little more complex than that.

Dimitri

Well, not a lot, Dimitri...I've made cream puffs/eclairs my whole life,
practically, without a blender (poster # 1) or a mixer (yours)...I
don't see the need. One really doesn't have to take the temperature of
the mix, either, to be successful.

I beat in the eggs one at a time - they separate at first, then all
comes together, and then I know it's time to add another one. Very
easy; one pan, one bowl, one beating spoon. I usually put the mix in a
pastry bag, just because they're prettier that way.

I love to make the mini size and fill them for use as appetizers - egg
salad, ham salad, chicken salad or salmon mousse - yum yum {{slurp}}.
;-)

N.

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dimitri said:

"markizoL" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Eclairs:

Butter to melt, pour H2O, into the boiling pot put flour and mix

well.

Quoted message said:

Quoted message said:

Then the ready pastry to put into the blender. Put the eggs one by

one.

Quoted message said:

Quoted message said:

By bag or spoon onto the tray. Bake in the 225 C. oven.
Cool down and fill with various creams, glaze with melted

chocolate!

Quoted message said:

Thanks but making a pate choux is a little more complex than that.

Dimitri

Well, not a lot, Dimitri...I've made cream puffs/eclairs my whole life,
practically, without a blender (poster # 1) or a mixer (yours)...I
don't see the need. One really doesn't have to take the temperature of
the mix, either, to be successful.

I beat in the eggs one at a time - they separate at first, then all
comes together, and then I know it's time to add another one. Very
easy; one pan, one bowl, one beating spoon. I usually put the mix in a
pastry bag, just because they're prettier that way.

I love to make the mini size and fill them for use as appetizers - egg
salad, ham salad, chicken salad or salmon mousse - yum yum {{slurp}}.
;-)

N.

Drying the dough properly is an important step, as is making sure you don't
cook the first few eggs. After that it is a no-brainer. And I don't use a
blender either.

Dimitri

markizoL said:

Eclairs:

Ingredients:30 eggs, 425 g. butter, 1 kg. Flour, a bit of salt, 1 l.
water
Fillings: wiped cream, boiled caramel / butter sauce, jelly( up to
bakers fantazy🙂)

Butter to melt, pour H2O, into the boiling pot put flour and mix well.
Then the ready pastry to put into the blender. Put the eggs one by one.
By bag or spoon onto the tray. Bake in the 225 C. oven.
Cool down and fill with various creams, glaze with melted chocolate!

That sounds like a commercial size lot of choux pastry.

On Fri, 25 Mar 2005 21:06:29 GMT, "Dimitri" <[email hidden]>

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dimitri said:

"markizoL" <[email hidden]> wrote in message
news:[email hidden]...
> Eclairs:
>
> Butter to melt, pour H2O, into the boiling pot put flour and mix

well.

Quoted message said:

> Then the ready pastry to put into the blender. Put the eggs one by

one.

Quoted message said:

> By bag or spoon onto the tray. Bake in the 225 C. oven.
> Cool down and fill with various creams, glaze with melted

chocolate!

Quoted message said:

Thanks but making a pate choux is a little more complex than that.

Dimitri

Well, not a lot, Dimitri...I've made cream puffs/eclairs my whole life,
practically, without a blender (poster # 1) or a mixer (yours)...I
don't see the need. One really doesn't have to take the temperature of
the mix, either, to be successful.

I beat in the eggs one at a time - they separate at first, then all
comes together, and then I know it's time to add another one. Very
easy; one pan, one bowl, one beating spoon. I usually put the mix in a
pastry bag, just because they're prettier that way.

I love to make the mini size and fill them for use as appetizers - egg
salad, ham salad, chicken salad or salmon mousse - yum yum {{slurp}}.
;-)

N.

Drying the dough properly is an important step, as is making sure you don't
cook the first few eggs. After that it is a no-brainer. And I don't use a
blender either.

It's possible that it wasn't what we think of as a blender; it might
be how the OP translated "really big Hobart mixer" (or equivalent)
into English.

As Dave pointed out, 30 eggs is a lotta eclairs!

Sue(tm)
Lead me not into temptation... I can find it myself!

Dimitri said:

"markizoL" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Eclairs:

Ingredients:30 eggs, 425 g. butter, 1 kg. Flour, a bit of salt, 1 l.
water
Fillings: wiped cream, boiled caramel / butter sauce, jelly( up to
bakers fantazy🙂)

Butter to melt, pour H2O, into the boiling pot put flour and mix well.
Then the ready pastry to put into the blender. Put the eggs one by one.
By bag or spoon onto the tray. Bake in the 225 C. oven.
Cool down and fill with various creams, glaze with melted chocolate!

Thanks but making a pate choux is a little more complex than that.

Dimitri

Not really. Pate a choux is one of the simplest pastry doughs going.
Here is the method from a French recipe for pate a choux:

In a pot, place the water, salt and butter; bring to a boil.
Off the heat, add the flour all at once and stir quickly with a wooden
spoon.
When the paste is smooth, lower the heat and cook with stirring for two
minutes.
Off the fire add the eggs one by one and mix.
Let the paste cool before using.

We don't use a mixer but the basic method is the same.