Hi everyone! Welcome back Le Gourmet TV. Today we are going to take the Choux Pastry that we made in the last episode. We are going to pipe it out. We are going to make éclairs and cream puffs.
So to get started, I have got a pastry bag with a half inch tip in it, and just for convenience sake, I am going to put it into a glass. I have got the top folded down. You want to take your pastry; and this is the difficult part, and get it into the pastry bag. So doesn't really pour, but if you can, and this is where having the glass really helps hold it up a little bit, because the potential is huge to get this everywhere.
So now that's ready to go. We will just get our sheet pan and a piece of parchment paper. Since parchment paper sort of moves around and it corners fold, exactly like that. Just take your pastry bag and just put four little dollops in the corner of your sheet pan. That will just hold the parchment down and keep it nice and flat while you pipe out the rest of the pastry.
So first, we are going to make éclairs. I am no pro with the pastry bags, so they are not going to be beautiful, but just to show you, so you just pipe it out, and you want to go maybe 4 inches, just like that.
Now, if you wanted to you could actually take a pencil and draw lines on the bottom of the parchment paper as guidelines, so that when you are piping it out to get them all exactly the same, these look pretty good. So once you have got them piped out, you just want to take some egg wash, which just an egg that I have beaten in this bowl, and just wash the top.
So we are going to put them into an oven at 500 degrees, and once they get started cooking, we are going to turn it back to 400 degrees for the final bit of cooking. If you are looking for the complete recipe, come on back to Le Gourmet TV and find it, and if you are on legourmet.tv, click at the bottom of the video and a new page will open with the 4X6 recipe card that you can download. So I will get these into the oven.
So our time is up, and the éclairs are cooked. Now, the shape isn't fantastic, because I am not so good with the piping bag, but essentially they are correct.
So now we will let this cool on the pan, on a rack. You don't want to fill them until you are ready to use them, so leave them whole. You don't want to pipe in the pastry cream too early because they will get soggy.
Now let's move on and pipe out some cream puffs.
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