How to make a eclair from scratch
I have been making eclairs for a few years now, and I was inspired to create my own version of one of my favourite pastries.
I know it’s not the best version, but this is the best one I’ve ever made.
There are a few things you need to know to make this eclair, and they’re all pretty much the same, so you won’t be able to tell which one you’re using.
First, you’ll need a pastry machine.
I recommend the Earthenware Mini, as it’s small, easy to clean and can make the eclair very, very quickly.
You’ll also need an oven.
I’m using a small oven, but you could use a bigger oven if you’d like to.
I found the best method to make my eclair using a large oven was to place the pastry machine on a baking tray with a flat surface, so that the dough comes out of the machine, but the dough doesn’t roll around.
Next, you will need some sugar.
I use brown sugar, but regular sugar is fine.
I’ve found that a little extra sugar can make a big difference.
Next you’ll want to add a little flour.
You can buy regular flour at the supermarket, or buy a recipe that calls for a little more flour.
To get the dough to work, I just pour a little bit of the flour into a bowl, and let it sit for a minute or two.
Then, I gently press the dough onto the flour, and it’s ready to be rolled out.
The dough will come out a little crumbly, but it’s worth the wait.
I find that if I start with a small amount of dough, I can quickly get it rolling well and the rest of the dough is just fine.
You want to make sure you don’t over-work the dough.
Next is the icing.
I like to put a little mixture of butter, sugar and icing sugar in the bowl of the pastry, and then gently press it onto the dough, and make a thin layer of dough.
I then cut out a few shapes, so I can easily transfer the icing to the pastry.
The best way to do this is to place a piece of parchment paper on top of the filling and lightly press it down with your hands.
The icing sugar will adhere to the parchment, and the dough will not stick to the paper.
This makes it easier to transfer the filling onto the pastry sheet.
Next up is the filling.
I usually use a combination of plain vanilla custard, strawberry jam and raspberry syrup.
But you could also use regular sugar or chocolate syrup.
I also like to add some chocolate chips.
I’ll cover the chocolate chips with a little cocoa powder and then add some cocoa powder to the mixture.
Finally, I’ll use a little buttercream to decorate the filling, and use a spoon to spread the filling around the inside of the eclair.
You could also put a few drops of cream cheese icing on top, and decorate it with sprinkles.
Finally you can sprinkle a little vanilla bean or chocolate chips on top.
I love to decorating my eclasses with these simple decorations, because they’re so simple and easy to make.
If you’d rather go a little darker, try using cocoa powder, chocolate chips and sprinkles instead.
These eclasts are so good, that I just bought a large, heavy-duty eclair mixer and a small pastry bag to make them.
I would also recommend that you use a pastry bag for this step.
Once the dough has been rolled out, you can put it in a baking dish, cover with a baking mat and then cover with plastic wrap.
Let the dough rest in the fridge for a couple of hours, then cut it into pieces.
I cut mine into 6 strips, and put them into the oven at 150C for about 15 minutes.
The oven will give the echicles a nice golden brown, but they should also be quite crispy, which is nice.
When the echalets are done, you may want to place them in a bowl of boiling water.
Then sprinkle with some icing sugar and a little salt, and cook them for about 1-2 minutes, until the dough absorbs the juices.
The echalettes are finished when they are soft and fluffy.
The next time you’re making an eclair you may find it easier and quicker to simply make a large batch of the icing and the filling instead.
You don’t have to make everything at once, as you can make all 6 pieces at once.
If making the filling for an eclast, you could place a little of the liquid from the filling in a small saucepan, and simmer it over medium heat until it is bubbling.
If doing the filling from scratch, you might want to cook the icing for a bit longer, as this will help the ecurve get a little softer.