Mels Eclairs Recipes
MEL'S ECLAIRS
These are just the best! I don't know how the eclair shells form the pocket, but they do every time. The custard is incredible, I suggest trying it in other things as well.
Provided by Melissa
Categories Bread Holiday Bread Recipes
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet or line it with parchment paper.
- Bring 2 tablespoons of water and 1/4 cup of butter to a boil in a saucepan. Reduce the heat to low and add 1/2 cup of flour, stirring vigorously until the mixture forms a ball. Transfer the mixture to a mixing bowl or stand mixer and beat in the eggs, one at a time.
- Pipe the mixture onto the baking sheet using a pastry bag, a plastic zipper bag with the corner cut off, or just shaping it with a spatula. You should have six 4-inch fingers or 12 smaller eclairs. Bake the pastries in the hot oven until they are puffed and golden (30 to 50 minutes, depending on their size). Remove from the oven and allow the shells to cool.
- To make the custard, mix the 6 1/2 tablespoons of white sugar, 5 tablespoons of flour, and salt in a saucepan. Stir in the milk and bring the mixture to a boil over medium heat. Pour the hot milk mixture in a steady stream into the beaten egg, whisking constantly. Return the mixture to the saucepan and bring just to a boil, stirring constantly. Remove from heat and transfer to a mixing bowl to cool. Stir in the almond extract; cover the surface with plastic wrap and refrigerate until you're ready to fill the eclairs.
- For the glaze, combine the chocolate, 1 tablespoon of butter, and 2 tablespoons of water in a saucepan. Heat gently until the mixture has melted. Remove from the heat and stir in 1/2 cup of confectioners' sugar. If the icing is too thick, add a little more water. For creamier glaze, substitute milk for 2 tablespoons of water.
- Cut the tops off of the cooled shells and fill them with the custard. Replace tops, and glaze them with the chocolate icing.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 41.3 g, Cholesterol 112.1 mg, Fat 15.6 g, Fiber 1.2 g, Protein 7.2 g, SaturatedFat 9.1 g, Sodium 513.4 mg, Sugar 26.9 g
MEL'S ECLAIRS
These are just the best! I don't know how the eclair shells form the pocket, but they do every time. The custard is incredible, I suggest trying it in other things as well.
Provided by Melissa
Categories Holiday Bread
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet or line it with parchment paper.
- Bring 2 tablespoons of water and 1/4 cup of butter to a boil in a saucepan. Reduce the heat to low and add 1/2 cup of flour, stirring vigorously until the mixture forms a ball. Transfer the mixture to a mixing bowl or stand mixer and beat in the eggs, one at a time.
- Pipe the mixture onto the baking sheet using a pastry bag, a plastic zipper bag with the corner cut off, or just shaping it with a spatula. You should have six 4-inch fingers or 12 smaller eclairs. Bake the pastries in the hot oven until they are puffed and golden (30 to 50 minutes, depending on their size). Remove from the oven and allow the shells to cool.
- To make the custard, mix the 6 1/2 tablespoons of white sugar, 5 tablespoons of flour, and salt in a saucepan. Stir in the milk and bring the mixture to a boil over medium heat. Pour the hot milk mixture in a steady stream into the beaten egg, whisking constantly. Return the mixture to the saucepan and bring just to a boil, stirring constantly. Remove from heat and transfer to a mixing bowl to cool. Stir in the almond extract; cover the surface with plastic wrap and refrigerate until you're ready to fill the eclairs.
- For the glaze, combine the chocolate, 1 tablespoon of butter, and 2 tablespoons of water in a saucepan. Heat gently until the mixture has melted. Remove from the heat and stir in 1/2 cup of confectioners' sugar. If the icing is too thick, add a little more water. For creamier glaze, substitute milk for 2 tablespoons of water.
- Cut the tops off of the cooled shells and fill them with the custard. Replace tops, and glaze them with the chocolate icing.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 41.3 g, Cholesterol 112.1 mg, Fat 15.6 g, Fiber 1.2 g, Protein 7.2 g, SaturatedFat 9.1 g, Sodium 513.4 mg, Sugar 26.9 g
MEL'S ECLAIRS
These are just the best! I don't know how the eclair shells form the pocket, but they do every time. The custard is incredible, I suggest trying it in other things as well.
Provided by Melissa
Categories Holiday Bread
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet or line it with parchment paper.
- Bring 2 tablespoons of water and 1/4 cup of butter to a boil in a saucepan. Reduce the heat to low and add 1/2 cup of flour, stirring vigorously until the mixture forms a ball. Transfer the mixture to a mixing bowl or stand mixer and beat in the eggs, one at a time.
- Pipe the mixture onto the baking sheet using a pastry bag, a plastic zipper bag with the corner cut off, or just shaping it with a spatula. You should have six 4-inch fingers or 12 smaller eclairs. Bake the pastries in the hot oven until they are puffed and golden (30 to 50 minutes, depending on their size). Remove from the oven and allow the shells to cool.
- To make the custard, mix the 6 1/2 tablespoons of white sugar, 5 tablespoons of flour, and salt in a saucepan. Stir in the milk and bring the mixture to a boil over medium heat. Pour the hot milk mixture in a steady stream into the beaten egg, whisking constantly. Return the mixture to the saucepan and bring just to a boil, stirring constantly. Remove from heat and transfer to a mixing bowl to cool. Stir in the almond extract; cover the surface with plastic wrap and refrigerate until you're ready to fill the eclairs.
- For the glaze, combine the chocolate, 1 tablespoon of butter, and 2 tablespoons of water in a saucepan. Heat gently until the mixture has melted. Remove from the heat and stir in 1/2 cup of confectioners' sugar. If the icing is too thick, add a little more water. For creamier glaze, substitute milk for 2 tablespoons of water.
- Cut the tops off of the cooled shells and fill them with the custard. Replace tops, and glaze them with the chocolate icing.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 41.3 g, Cholesterol 112.1 mg, Fat 15.6 g, Fiber 1.2 g, Protein 7.2 g, SaturatedFat 9.1 g, Sodium 513.4 mg, Sugar 26.9 g
MEL'S ECLAIRS
These are just the best! I don't know how the eclair shells form the pocket, but they do every time. The custard is incredible, I suggest trying it in other things as well.
Provided by Melissa
Categories Holiday Bread
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet or line it with parchment paper.
- Bring 2 tablespoons of water and 1/4 cup of butter to a boil in a saucepan. Reduce the heat to low and add 1/2 cup of flour, stirring vigorously until the mixture forms a ball. Transfer the mixture to a mixing bowl or stand mixer and beat in the eggs, one at a time.
- Pipe the mixture onto the baking sheet using a pastry bag, a plastic zipper bag with the corner cut off, or just shaping it with a spatula. You should have six 4-inch fingers or 12 smaller eclairs. Bake the pastries in the hot oven until they are puffed and golden (30 to 50 minutes, depending on their size). Remove from the oven and allow the shells to cool.
- To make the custard, mix the 6 1/2 tablespoons of white sugar, 5 tablespoons of flour, and salt in a saucepan. Stir in the milk and bring the mixture to a boil over medium heat. Pour the hot milk mixture in a steady stream into the beaten egg, whisking constantly. Return the mixture to the saucepan and bring just to a boil, stirring constantly. Remove from heat and transfer to a mixing bowl to cool. Stir in the almond extract; cover the surface with plastic wrap and refrigerate until you're ready to fill the eclairs.
- For the glaze, combine the chocolate, 1 tablespoon of butter, and 2 tablespoons of water in a saucepan. Heat gently until the mixture has melted. Remove from the heat and stir in 1/2 cup of confectioners' sugar. If the icing is too thick, add a little more water. For creamier glaze, substitute milk for 2 tablespoons of water.
- Cut the tops off of the cooled shells and fill them with the custard. Replace tops, and glaze them with the chocolate icing.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 41.3 g, Cholesterol 112.1 mg, Fat 15.6 g, Fiber 1.2 g, Protein 7.2 g, SaturatedFat 9.1 g, Sodium 513.4 mg, Sugar 26.9 g
MEL'S ECLAIRS
These are just the best! I don't know how the eclair shells form the pocket, but they do every time. The custard is incredible, I suggest trying it in other things as well.
Provided by Allrecipes Member
Categories Holiday Bread
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet or line it with parchment paper.
- Bring 2 tablespoons of water and 1/4 cup of butter to a boil in a saucepan. Reduce the heat to low and add 1/2 cup of flour, stirring vigorously until the mixture forms a ball. Transfer the mixture to a mixing bowl or stand mixer and beat in the eggs, one at a time.
- Pipe the mixture onto the baking sheet using a pastry bag, a plastic zipper bag with the corner cut off, or just shaping it with a spatula. You should have six 4-inch fingers or 12 smaller eclairs. Bake the pastries in the hot oven until they are puffed and golden (30 to 50 minutes, depending on their size). Remove from the oven and allow the shells to cool.
- To make the custard, mix the 6 1/2 tablespoons of white sugar, 5 tablespoons of flour, and salt in a saucepan. Stir in the milk and bring the mixture to a boil over medium heat. Pour the hot milk mixture in a steady stream into the beaten egg, whisking constantly. Return the mixture to the saucepan and bring just to a boil, stirring constantly. Remove from heat and transfer to a mixing bowl to cool. Stir in the almond extract; cover the surface with plastic wrap and refrigerate until you're ready to fill the eclairs.
- For the glaze, combine the chocolate, 1 tablespoon of butter, and 2 tablespoons of water in a saucepan. Heat gently until the mixture has melted. Remove from the heat and stir in 1/2 cup of confectioners' sugar. If the icing is too thick, add a little more water. For creamier glaze, substitute milk for 2 tablespoons of water.
- Cut the tops off of the cooled shells and fill them with the custard. Replace tops, and glaze them with the chocolate icing.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 41.3 g, Cholesterol 112.1 mg, Fat 15.6 g, Fiber 1.2 g, Protein 7.2 g, SaturatedFat 9.1 g, Sodium 513.4 mg, Sugar 26.9 g
MEL'S ECLAIRS
These are just the best! I don't know how the eclair shells form the pocket, but they do every time. The custard is incredible, I suggest trying it in other things as well.
Provided by Melissa
Categories Holiday Bread
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet or line it with parchment paper.
- Bring 2 tablespoons of water and 1/4 cup of butter to a boil in a saucepan. Reduce the heat to low and add 1/2 cup of flour, stirring vigorously until the mixture forms a ball. Transfer the mixture to a mixing bowl or stand mixer and beat in the eggs, one at a time.
- Pipe the mixture onto the baking sheet using a pastry bag, a plastic zipper bag with the corner cut off, or just shaping it with a spatula. You should have six 4-inch fingers or 12 smaller eclairs. Bake the pastries in the hot oven until they are puffed and golden (30 to 50 minutes, depending on their size). Remove from the oven and allow the shells to cool.
- To make the custard, mix the 6 1/2 tablespoons of white sugar, 5 tablespoons of flour, and salt in a saucepan. Stir in the milk and bring the mixture to a boil over medium heat. Pour the hot milk mixture in a steady stream into the beaten egg, whisking constantly. Return the mixture to the saucepan and bring just to a boil, stirring constantly. Remove from heat and transfer to a mixing bowl to cool. Stir in the almond extract; cover the surface with plastic wrap and refrigerate until you're ready to fill the eclairs.
- For the glaze, combine the chocolate, 1 tablespoon of butter, and 2 tablespoons of water in a saucepan. Heat gently until the mixture has melted. Remove from the heat and stir in 1/2 cup of confectioners' sugar. If the icing is too thick, add a little more water. For creamier glaze, substitute milk for 2 tablespoons of water.
- Cut the tops off of the cooled shells and fill them with the custard. Replace tops, and glaze them with the chocolate icing.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 41.3 g, Cholesterol 112.1 mg, Fat 15.6 g, Fiber 1.2 g, Protein 7.2 g, SaturatedFat 9.1 g, Sodium 513.4 mg, Sugar 26.9 g
MEL'S ECLAIRS
These are just the best! I don't know how the eclair shells form the pocket, but they do every time. The custard is incredible, I suggest trying it in other things as well.
Provided by Melissa
Categories Holiday Bread
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet or line it with parchment paper.
- Bring 2 tablespoons of water and 1/4 cup of butter to a boil in a saucepan. Reduce the heat to low and add 1/2 cup of flour, stirring vigorously until the mixture forms a ball. Transfer the mixture to a mixing bowl or stand mixer and beat in the eggs, one at a time.
- Pipe the mixture onto the baking sheet using a pastry bag, a plastic zipper bag with the corner cut off, or just shaping it with a spatula. You should have six 4-inch fingers or 12 smaller eclairs. Bake the pastries in the hot oven until they are puffed and golden (30 to 50 minutes, depending on their size). Remove from the oven and allow the shells to cool.
- To make the custard, mix the 6 1/2 tablespoons of white sugar, 5 tablespoons of flour, and salt in a saucepan. Stir in the milk and bring the mixture to a boil over medium heat. Pour the hot milk mixture in a steady stream into the beaten egg, whisking constantly. Return the mixture to the saucepan and bring just to a boil, stirring constantly. Remove from heat and transfer to a mixing bowl to cool. Stir in the almond extract; cover the surface with plastic wrap and refrigerate until you're ready to fill the eclairs.
- For the glaze, combine the chocolate, 1 tablespoon of butter, and 2 tablespoons of water in a saucepan. Heat gently until the mixture has melted. Remove from the heat and stir in 1/2 cup of confectioners' sugar. If the icing is too thick, add a little more water. For creamier glaze, substitute milk for 2 tablespoons of water.
- Cut the tops off of the cooled shells and fill them with the custard. Replace tops, and glaze them with the chocolate icing.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 41.3 g, Cholesterol 112.1 mg, Fat 15.6 g, Fiber 1.2 g, Protein 7.2 g, SaturatedFat 9.1 g, Sodium 513.4 mg, Sugar 26.9 g
MEL'S ECLAIRS
These are just the best! I don't know how the eclair shells form the pocket, but they do every time. The custard is incredible, I suggest trying it in other things as well.
Provided by Melissa
Categories Holiday Bread
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet or line it with parchment paper.
- Bring 2 tablespoons of water and 1/4 cup of butter to a boil in a saucepan. Reduce the heat to low and add 1/2 cup of flour, stirring vigorously until the mixture forms a ball. Transfer the mixture to a mixing bowl or stand mixer and beat in the eggs, one at a time.
- Pipe the mixture onto the baking sheet using a pastry bag, a plastic zipper bag with the corner cut off, or just shaping it with a spatula. You should have six 4-inch fingers or 12 smaller eclairs. Bake the pastries in the hot oven until they are puffed and golden (30 to 50 minutes, depending on their size). Remove from the oven and allow the shells to cool.
- To make the custard, mix the 6 1/2 tablespoons of white sugar, 5 tablespoons of flour, and salt in a saucepan. Stir in the milk and bring the mixture to a boil over medium heat. Pour the hot milk mixture in a steady stream into the beaten egg, whisking constantly. Return the mixture to the saucepan and bring just to a boil, stirring constantly. Remove from heat and transfer to a mixing bowl to cool. Stir in the almond extract; cover the surface with plastic wrap and refrigerate until you're ready to fill the eclairs.
- For the glaze, combine the chocolate, 1 tablespoon of butter, and 2 tablespoons of water in a saucepan. Heat gently until the mixture has melted. Remove from the heat and stir in 1/2 cup of confectioners' sugar. If the icing is too thick, add a little more water. For creamier glaze, substitute milk for 2 tablespoons of water.
- Cut the tops off of the cooled shells and fill them with the custard. Replace tops, and glaze them with the chocolate icing.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 41.3 g, Cholesterol 112.1 mg, Fat 15.6 g, Fiber 1.2 g, Protein 7.2 g, SaturatedFat 9.1 g, Sodium 513.4 mg, Sugar 26.9 g
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From melskitchencafe.com
From melskitchencafe.com
58 CHOCOLATE ECLAIR RECIPE IDEAS | ECLAIR RECIPE, ECLAIRS ... - PINTEREST
Oct 30, 2017 - Explore Gena Chua's board "Chocolate eclair recipe" on Pinterest. See more ideas about eclair recipe, eclairs, delicious desserts.
From pinterest.ca
From pinterest.ca
WIE MAN MELS ECLAIRS-REZEPT MACHT
Wie Man Mels Eclairs-Rezept Macht. May 10, 2022, by Vera Nessler, Brot. Wie man einen guten Mel's Eclairs macht. Excellent Mel's Eclairs entsteht durch die Verwendung exzellenter Technik für hochwertige Komponenten. Eine großartige Methode setzt voraus, dass man genau weiß, wie man kocht. Wenn das etwas ist, von dem Sie nicht sagen können, dass Sie genau verstehen, …
From rezepts.com
From rezepts.com
CHOCOLATE éCLAIRS | RECIPE | RECIPES, ECLAIRS, AFTERNOON TEA
Oct 10, 2017 - Learn how to achieve the perfect éclairs. Fluffy choux buns are finished with a a crispy craquelin topping, whipped cream filling and chocolate glaze.
From pinterest.ca
From pinterest.ca
FRINKFOOD - MEL'S ECLAIRS
Recipes; Mel's Eclairs; Mel's Eclairs. admin 25/04/20 Recipes. Yield. 1 dozen eclairs Prep Time. 35 Cook Time. 40 Ingredients: 2 tablespoons: water 1/4 cup: butter 1/2 cup: all-purpose flour 2: eggs : : 6 1/2 tablespoons: white sugar 5 tablespoons: all-purpose flour 1 teaspoon: salt 1 1/2 cups: milk 1: egg, lightly beaten 2 teaspoons: almond extract : : 1 (1 ounce) square: …
From frinkfood.com
From frinkfood.com
17 CREAM PUFF AND ECLAIR RECIPES IDEAS | ECLAIR RECIPE, CREAM PUFFS ...
Nov 22, 2021 - Explore Mylene Tang's board "Cream Puff and Eclair Recipes" on Pinterest. See more ideas about eclair recipe, cream puffs, recipes.
From pinterest.ca
From pinterest.ca
NANAIMO BAR ÉCLAIRS | CANADIAN LIVING
2017-06-05 Coconut Custard: In small saucepan, whisk together cream, custard powder, sugar, vanilla and coconut extract until smooth. Cook over medium heat, stirring often, until mixture thickens, 5 to 8 minutes. Scrape into large bowl; place plastic wrap directly on surface. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 12 ...
From canadianliving.com
From canadianliving.com
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