Eclairs - filled with Vanilla Pastry Cream, dipped in Ganache and garnished with optional Crispy Pearls

Eclairs! A Sweet Treat - Easy to Make and Delicious

March 02, 2022

Hello Bakers!

When was the last time you bit into a sumptuous eclair? Take a moment and remember - the crisp but soft at the same time, pastry, the rich vanilla scented pastry cream and the rich chocolate glaze - worth your time and the calories - oh absolutely.

I say - more Pate a Choux in 2022! Let’s start with Eclairs

Making eclairs is really quite easy. They are best made a few hours before serving but that doesn’t mean you can make the components one to two days ahead. The one thing about baked but still empty pate a choux is that it needs to be stored in the freezer then thaw and refresh in a 350 degree oven for 5 minutes.

If you want to explore pate a choux in more depth.

I have a detailed Pate a Choux demo in my Craftsy class French Pastry Shop Classics https://www.craftsy.com/class/french-pastry-shop-classics/ It’s amazing all the desserts that are packed into that class.

Try these - they are so delicious - you may have forgotten how good they are.

Any questions - let me know. Happy Baking! Colette

Equipment
2 medium bowls
Medium saucepan
Whisk
2 spatulas
Strainer (only needed if pastry cream appears lumpy after cooking)
Baking sheet lined with plastic wrap or bowl of ice water for cooling down the pastry cream
Paring knife, if using the vanilla bean
Ingredients
13 ounces (369g) of whole milk
2 ounces (57 g) sugar (sugar #1)
1⁄2 vanilla bean, 2 teaspoons vanilla bean paste, or 2 teaspoons pure vanilla extract
2 ounces (57 g) sugar (sugar #2)
31⁄2 tablespoons (36 g) cornstarch
3 ounces (85 g) milk
4 egg yolks
1 ounce (28 g) unsalted butter
Method
Pour the 13 ounces (369 g) milk into a saucepan. Add the first 2 ounces (57 g) of sugar.
If using the vanilla bean, split it in half lengthwise with a paring knife, carefully scrape the seeds into the saucepan with the milk and first sugar. If using the vanilla bean paste add 2 teaspoons to the milk and the first sugar in the saucepan. If using vanilla extract add 2 teaspoons after the pastry cream is removed from the heat at the end of cooking
Place the saucepan on medium heat and bring to a low boil.
While the milk is heating, in a separate bowl, combine the cornstarch to the remaining vanilla sugar. Stir until well combined. It should look like fine dust.
Add the 3 ounces (85 g) of milk and the egg yolks to the sugar and cornstarch mixture.
Pour half of the boiling milk into the cornstarch mixture, and then quickly pour the egg-milk mixture back into the saucepan. It is important to bring the egg mixture up to the temperature of the milk so that the eggs don’t scramble.
Using the whisk, gently stir the egg-milk mixture over medium heat as it thickens, then whisk briskly until smooth. Cook for 1 minute once the mixture has thickened. Remove from heat.
Add the butter and the vanilla extract, if using.
The mixture should look smooth, but if you see any sign of lumps, strain the mixture.

Alternatively, the pastry cream can be poured into a clean bowl and placed over an ice water bath. Press a piece of plastic wrap over the surface and stir often
Pastry cream must be refrigerated. It has a shelf life of 2-3 days.

Pastry Cream

Yield:
20 ounces (567g) or 21⁄4 cups (slightly less when strained)

Pate a choux

Yield: 10 - 12 Medium Eclairs

Equipment
Medium saucepan
Wooden spoon
Spatula
Stand mixer with paddle attachment
Measuring spoons
Scale
Piping bag
Plain round or star tip (Ateco 806 or 826#)
2 or 3 baking sheets lined with parchment paper

Ingredients

6 ounces (170g) water
3 ounces (85 g) unsalted butter, cut into cubes
1 ounce (14 g) sugar
1/4 teaspoon salt
3 1/4 ounces (106g) all-purpose flour
3 eggs

Method

Preheat the oven to 375°F (190°C/gIn a saucepan, bring the water, butter, sugar, and
salt to a rolling boil.
Add the flour all at once. Stir over heat with a Ingredients wooden spoon or spatula, and cook until there is a film of starch on the bottom of the pan. This takes 2 to 3 minutes, keep stirring vigorously.
Transfer the flour mixture to a stand mixer, and beat on low speed until the steam dissipates and the bottom of the bowl is no longer hot.
Add the eggs , beating until fully incorporated. Mix on medium low speed for 1-2 minutes until smooth.

Pipe into the desired shapes onto parchment- lined baking sheets.

Bake for 20 minutes. Reduce the oven temperature to 350°F (175°C/gas 4), and continue to bake for 15–20 minutes. The pâté à choux should be a light golden brown overall not just on the surface but in the cracks.
Pâté à choux (unfilled) can be wrapped well and stored at room temperature for 24 hours or in the freezer for 1 month.
Unfilled pâte à choux can be thawed for an hour at room temperature and then refreshed in a 350°F (175C/gas 4) oven for 5-7 minutes.

Chocolate Glaze/Ganache

This topping for éclairs can also be used as a glaze for cakes and a filling for tarts and tartlets. Refrigerate any leftover ganache.
Yield: 340g

Equipment
Medium saucepan
Heatproof bowl
Spatula
Ingredients
6 ounces (170 g) heavy cream
6 ounces (170 g) semisweet or bittersweet chocolate (54 percent minimum cacao)
Method
Bring the cream to a low rolling boil in a medium saucepan.
Place the chocolate in a heatproof bowl, and pour the hot cream over the chocolate.
Let sit for 1 minute, then stir with a spatula until the ganache is smooth. It should look glossy and rich. Dip Eclairs while the ganache is fluid.

Fill and Garnish Eclairs
Eclair Components
12 éclairs
1 recipe pastry cream
1 recipe ganache, at room temperature
Method

Make 1 or 2 holes in the bottom of the eclairs with a 826 star tip and use a 825 star tip to fill - you can also make a hole with a paring knife.

Fill a 16-18” pastry, fitted with an 825 star tip with pastry cream.

Fill eclairs until the eclairs feel heavy.

Dip tops in ganache. Store finished éclairs in the refrigerator. Garnish with crispy pearls if desired. Refrigerate eclairs until ready to serve.

Beignets for Mardi Gras!

February 26, 2022

Hello Bakers,

A few weeks ago - I had a request to feature beignets on the blog for Mardi Gras. The request came on my show, The DoughDr - Saturdays at 12:00 PST on Instagram @BakingwColette.

Perfect, Beignets are easy - the dough goes together quickly - one bulk fermentation and the dough chills for a few hours or overnight - so the dough can be made ahead.

Once fried they are garnished with a snowfall of powdered sugar - sauce chocolate or dulce de leche is optional. Enjoy your baking and your Mardi Gras!

Equipment:
Medium to large pot for frying, deep fry thermometer, digital if possible, stand mixer fitted with the dough hook, scale, spider, pizza cutter, ruler, small baking lined with parchment paper for before frying, small baking tray lined paper towels for after frying.
Medium bowl for powdered sugar, strainer or powdered sugar dredger.

Fryer Set Up
Dutch Oven (minimum 4 quart)
Canola or vegetable oil (48 ounces) minimum
Thermometer to check oil temperature

Note***Oil for donuts can be reused several times if it is used to only fry donuts.
Let the oil cool and then strain - I use the original oil bottle to store my donut oil when cool.

Dough Ingredients
Yield: 32 1” Beignets

128g water (80 degrees)
85g milk
6g instant yeast
1 large egg (50g)
424g bread flour
8g vanilla (2 teaspoons)
57g sugar
28g unsalted butter
1g (1/2 teaspoon) salt
In a stand mixer fitted with a dough hook, combine yeast and water. Stir gently for a few seconds and let sit for 5 minutes
Add the remaining ingredients and mix on low speed for 4 minutes and then speed 2 for 2 minutes. Knead briefly by hand to smooth out the dough. It will be soft and pillowy.

Place the dough in a buttered bowl to bulk ferment or rise until doubled in size (about 1 hour at 72 degrees) can take longer if the kitchen is cooler. The dough will have doubled in size and have no springback when poked.

Gently degas the dough and place in a buttered bowl or buttered plastic bag. Cover and refrigerate overnight. If you want to make the beignets same day, chill the dough for a few hours and then proceed with the rest of the recipe.

Chill for a few hours or overnight in a Ziploc bag or in a covered bowl

After removing the dough from the refrigerator, place it on a light floured work surface and roll out into a rectangle 1/2” thick - it will measures approximately ______________. Try to square off the corners as best you can. Cut the dough into 1” squares - use a pizza cutter and a ruler to measure. Cover the dough with a piece of plastic wrap while the oil heats.
Heat the oil to 350 degrees and fry the dough squares six at a time until the are golden brown about 1 1/2 minutes on each side - flip with tongs or a spider.
Drain on paper towels and sprinkle heavily with powdered sugar while still warm.

Serve and Enjoy. Beignets are best the day they are made.

Basic Bread Essentials Part Two - Whole Wheat Sunflower

February 14, 2022

Hello Bakers,

In last weeks Basic Bread Essentials post I went on about how this is a master recipe - so how about some variations. You might get bored after making the original loaf a few times - so here is a whole wheat and sunflower variation. I added ground flax seed and sunflower seeds - but there are many options - wheat germ, sesame seeds would be good too. I love the whole wheat and sunflower because that was a bread I had made in Boston as the Lead Baker at the Boston Harbor Hotel - it filled the whole bake shop with a gorgeous wheaty aroma.

Enough nostalgia and on to the learning….

What’s different and why from our master recipe? Whole wheat flour hydrates more slowly than regular bread flour and it’s thirstier - so the hydration level is increased a little. Also a little honey is added - honey brings out the sweetness of whole wheat and rounds out it’s flavor. It will also contribute a little to preserving the loaf - but you know to freeze and leftovers - pre sliced if you like and thaw at room temperature for an hour or two. Or overnight or while you are at work.

Also we are going to hydrate the whole wheat flour with the water and instant yeast - this helps quite a bit. The whole wheat gets to soak up some water before the other ingredients come barreling into the bowl.

Ok - that’s enough talk - you want to get baking so here is the recipe and technique - the video in the post below will help you with the mixing - if this is where you are starting.

Equipment:
Scale
Baking Tray - half sheet pan or quarter sheet pan
Plastic bench scraper
Medium Bowl
Spray bottle with water
Serrated knife
Plastic Wrap
*really nice for beginning proofing: Ziploc XL Bags
https://ziploc.com/en/Products/Closet-Storage/Big-Bags/Big-Bags-XL or
really, really nice - the Brod and Taylor Proofer - this is a great investment if you find yourself making your own bread often.

Ingredients
Yield: one large loaf
5g Instant yeast
https://www.webstaurantstore.com/lesaffre-saf-instant-red-1-lb-vacuum-packed-dry-yeast/99915909.html
240g water (70-72) degrees - out of the tap
75g whole wheat flour (not whole wheat pastry flour)
14g honey
250g bread flour
28g ground flaxseed or wheat germ or both
28g sunflower seeds/sesame seeds or both
6g salt
Extra sunflower seeds for a pre bake garnish

Water, yeast and whole wheat flour - let sit five minutes

If you find yourself really getting into bread - this proofer is a great investment

Combine the water, yeast and whole wheat flour in a medium/large bowl and let sit 5 minutes.
Mix the water, yeast, flour and salt mixture together with the bowl scraper until it is a shaggy cohesive mass - then continue to mix as demonstrated in the video to smooth it out - this is a short mix and the dough is not kneaded by hand - it stays in bowl while it is being mixed.
Cover with a piece of plastic wrap or slide the bowl into one of your ziploc bags and seal the bag. Set a timer for 60 minutes. The whole wheat dough benefits from a slightly longer initial bulk fermentation then the master loaf.
After 45 minutes, give the dough a fold as demonstrated in the video. Fold #1.
Let rest another 45 minutes - repeat fold. Fold #2
Let rest another 45 minutes - repeat fold. Fold #3
Let rest another 45 minutes - repeat fold. Fold #4
NOTE: if you need to leave your dough in the process - put it in the refrigerator, covered and then let it warm up for an hour on the counter before starting where you left out.
After the 4th fold, let the dough rest 20 minutes - then shape - see video here for demo.
Line baking tray with parchment and sprinkle with flour. Place boule in the center of the baking tray.
Proof the loaf for 1 hour and 15 minutes in one of your Ziploc bag with a heavy mug or pyrex cup half filled with steaming water or make a tent out of plastic wrap. Down the line we’ll talk about fancier proofers.
Preheat the oven to 500 degrees about 20 minutes before the proofing time is over.
Remove the pan from the bag or plastic wrap tent and let it set on the counter uncovered for 5 timed minutes - this helps with slashing the loaf.
After 5 minutes, spray the loaf with a little water and sprinkle with sunflower seeds - take the serrated knife or a lame and slash the top of the loaf 1/4 “ See demo here:
Place in the oven, grab the spray bottle and give the hot oven door a few spritzes.
Bake for 8 minutes - set a timer and then reduce the temperature to 425 degrees and bake for 22-24 minutes - open the oven door for a few seconds - close and bake an additional 3 minutes.
The dough should be light and if you have an instant read thermometer - the internal temperature should be 208 -210 degrees and the loaf should feel light when picked up with oven mitts or a dry towel.
Cool completely - at least 1 hour to slice. If cut while still hot will cause a rush of steam in the loaf that will cause the interior crumb of the loaf to be damp.

Basic Bread Essentials - a master recipe for a basic loaf

February 01, 2022

Hello Bakers,

On every Dough Doctor Episode so far, there is a request for a few basic bread recipes. And here is the first loaf. This loaf is the perfect start for beginning bakers. Those of you with more experience will like it for its simplicity.
As I have said on the show - I love master recipes - those recipes that teach us technique. Once we master the technique we can then customize the master recipe and get really creative - that’s when the baking magic happens.
Every bread recipe that’s posted will be a skill building exercise for our bakers who are just starting out with yeasted doughs. We will start with essential tools and ingredients and then as time goes on we’ll discuss extras and nice to have. The goal is to get that first loaf of bread put together and baked - once that is accomplished we will move forward and build our skills. by adapting this master recipe.

Also, everything I list is available on Amazon but the links are so long that i decided to post links that gave a clear photo of the product - so that you could find them easily.

The one thing that must be purchased is a scale that weighs in grams. This one is my favorite.
https://www.oxo.com/5-lb-food-scale-with-pull-out-display.html
Last thing! Thank you for helping me make The Dough Dr. Show a success. Your suggestions and questions are also helping me shape content for the website and I want to say a very heartfelt “Thank You”!

Ingredients
Yield: one large loaf
5g Instant yeast
https://www.webstaurantstore.com/lesaffre-saf-instant-red-1-lb-vacuum-packed-dry-yeast/99915909.html
227g water (70-72) degrees - out of the tap
325g bread flour
7g salt

How to mix, fold, shape, proof and bake this delicious four ingredient loaf

Combine the yeast and water in a medium bowl and let sit 5 minutes.
Add the flour and the salt.
Mix the water, yeast, flour and salt mixture together with the bowl scraper until it is a shaggy cohesive mass - then continue to mix as demonstrated in the video to smooth it out - this is a short mix and the dough is not kneaded by hand - it stays in bowl while it is being mixed.
Cover with a piece of plastic wrap or slide the bowl into one of your ziploc bags and seal the bag. Set a timer for 45 minutes.
After 45 minutes, give the dough a fold as demonstrated in the video. Fold #1
Let rest another 45 minutes - repeat fold. Fold #2
Let rest another 45 minutes - repeat fold. Fold #3
Let rest another 45 minutes - repeat fold. Fold #4
NOTE: if you need to leave your dough in the process - put it in the refrigerator, covered and then let it warm up for an hour on the counter before starting where you left out.
After the 4th fold, let the dough rest 20 minutes - then shape - see video here for demo.
Line baking tray with parchment and sprinkle with flour. Place boule in the center of the baking tray.
Proof the loaf for 1 hour and 15 minutes in one of your Ziploc bag with a heavy mug or pyrex cup half filled with steaming water or make a tent out of plastic wrap. Down the line we’ll talk about fancier proofers.
Preheat the oven to 500 degrees about 20 minutes before the proofing time is over.
Remove the pan from the bag or tent and let it set on the counter uncovered for 5 timed minutes - this helps with slashing the loaf.
After 5 minutes, spray the loaf with a little water and sprinkle with flour - take the serrated knife or a lame and slash the top of the loaf 1/4 “ See demo here:
Place in the oven, grab the spray bottle and give the hot oven door a few spritzes.
Bake for 8 minutes - set a timer and then reduce the temperature to 425 degrees and bake for 22 minutes - open the oven door for a few seconds - close and bake an additional 3 minutes.
The dough should be light and if you have an instant read thermometer - the internal temperature should be 210 degrees and the loaf should feel light when picked up with oven mitts or a dry towel.
Cool completely - at least 1 hour to slice. If cut while still hot will cause a rush of steam in the loaf that will cause the interior crumb of the loaf to be damp.