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Ready for a sweet adventure? Today, we’re diving into the world of Colorful Eclairs – think of them as the cool cousins to profiteroles and cream puffs. Let’s make these treats together in a few easy steps!
So, what’s the deal with French Eclairs and Profiteroles?
Eclairs are the fancy, elongated ones, while Profiteroles are the cute, bite-sized pals.
Step into 19th-century France, where delicious éclairs, profiteroles, and the delightful Napoleon cake take center stage, pleasing both hearts and taste buds.
But here’s the twist – the glaze! There are lots of ways to glam up these goodies, from chocolatey to fruity glazes. In this recipe, I’m adding a fun twist with a special glaze I crafted using white chocolate and some of adorable food colorings.
Get your apron on and let’s start!
Follow along, and soon you’ll be the queen of Colorful French Eclairs or Cute Profiteroles.
To prepare classic french éclairs or profiteroles, first, gather the following ingredients for the choux pastry:
For the Choux Pastry:
- 1 cup (250 ml) drinking water
- 4 ounces of butter
- 7 ounces of flour
- 5 eggs
- A pinch of salt
Making buttercream, you will need:
- 7 ounces of unsalted butter
- A can of condensed milk
- Vanilla extract
For the glaze:
- You will need 4 ounces of white chocolate, food coloring, and other decorations according to your preference
Time needed: 1 hour
Step-by-Step Recipe for Classic Colorful French Eclairs
- Step 1
In boiling water, add butter and a pinch of salt. Stirring continuously, bring the mixture to a boil over medium heat.
- Step 2
Reduce the heat to a minimum to stop the boiling. Quickly add sifted flour while constantly stirring with a fork over low heat. Subsequently, vigorously mix the dough until it reaches a homogeneous consistency. The mass should easily detach from the sides and bottom of the pot. This way, the dough will become choux pastry. (Approximately 60 seconds)
- Step 3
Remove the mixture from the heat and let it cool slightly. Then, gradually beat in one egg at a time until the dough becomes elastic and homogeneous
- Step 4
Using a pastry bag on parchment paper, form strips of dough for baking eclairs or drops for profiteroles, you can use a teaspoon to create small drops as well
- Step 5
Preheat the oven or air fryer to 392 degrees Fahrenheit (200 degrees Celsius) and place your eclairs. Bake for 20 minutes. Then, reduce the oven temperature to 320 degrees Fahrenheit (160 degrees Celsius). Bake for an additional 10 minutes
- Important!
Throughout the entire baking process of choux pastry, do not open the oven door under any circumstances. Otherwise, due to temperature fluctuations, your pastries may collapse, and they won’t rise properly!
- Step 7
While the eclairs are baking, prepare the cream. Soften unsalted butter and gradually add condensed milk in a thin stream while beating the mixture with a mixer. Add vanilla for aroma
- Step 8
Fill the cooled eclairs with cream using a pastry syringe. I made three holes at the bottom of each eclair
- Step 9
For the glaze, melt white chocolate in a double boiler. To melt chocolate in a double boiler, place a container with boiling water on the stove, and on top of this container, place a bowl with chocolate. Stir carefully and make sure that no water droplets get into the chocolate. In the melted chocolate, add a few drops of food coloring
- Step 10
Decorate our eclairs or profiteroles with glaze using a teaspoon or a special spatula. Enjoy these deliciously colorful french eclairs!
