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Even if you don’t believe that making impressive pastries at home with common ingredients is possible, this step-by-step video just may change your mind! Erika Woolbright, Leader of Avon’s Team Achieve, author of “Erika’s Recipes for Success: Dangling a Carrot…Cake!” (Morris Press Publishing) and Co-Author of “A View From the Top Volume 1” (Thrive Publishing), and former pastry chef demonstrates her popular recipe for éclairs and creampuffs with recipes from her cookbook. Both books are available below followed by the full recipe.
Erika’s Recipes for Success: Dangling a Carrot…Cake!:
A View From the Top Volume 1
Book Bundle – A View From the Top Volume 1 & Erika’s Recipes for Success:
ÉCLAIRS AND CREAM PUFFS
2 c. All-Purpose Flour
2 c. Water (in This & That section)
2 (4 oz.) sticks Butter Whipped Cream
Bavarian Cream – Easy or Cooked
Ganache (in This & That section)
Preheat oven to 375°. Place flour in mixer bowl. Boil water and butter in a medium saucepan until – this is key – it is just ready to boil over onto the stove. Quickly pour into flour on mixer. Mix with a paddle attachment on low to combine…mixture will be very hot. When blended, turn mixer onto med-high and beat for about 4 minutes. Have your eggs cracked, in a measuring cup and ready to pour. Pour eggs in one at a time (don’t get too hung up on this – some additions will be a little less, some a little more) on medium speed. After all eggs are in, continue beating on medium
for another 4 minutes. Place dough in a large pastry bag fitted with a medium (11MM) round tip. Line baking pans with parchment paper. For éclairs: pipe dough evenly in a 3″ long “finger” shape. For cream puffs: pipe dough into a 1½” diameter ball. Bake until brown making sure to leave oven closed. Allowing steam to escape is what causes deflated pastries! Remove from oven and allow to cool. To assemble: for cream puffs – split in two, dust tops with powdered sugar. Pipe a small amount of pastry cream into the bottom shell, then pipe in whipped cream using a star tip, place tops back on. (If you are going to serve in cupcake liners, it’s best to place the empty bottom shells into the cups first and then fill cream puffs.) For éclairs – using Bavarian cream in a pastry bag fitted with a small round tip, push the round tip into one end of éclair and then slowly squeeze back to completely fill the shell with cream. Dip top in warmed ganache and decorate as desired.
1 (12 oz.) bag Semi-Sweet Chocolate Chips
1 T. Light Corn Syrup
¼ c to ½ c. Heavy Cream
Place chips, corn syrup and ¼ c. of the cream in a microwave safe bowl. Heat at full-power in microwave in 30 second increments, stirring between heatings, until melted, smooth, and has a glossy, rich consistency; adding more cream as necessary.
(Can also be made using a double-boiler.)
EASY PASTRY CREAM
1 (5.1 oz) pkg. Instant Vanilla Pudding & Pie Filling
2 c. Half and Half
Pour half and half into a mixing bowl. Whisk in vanilla pudding. Refrigerate until set, approx. 10 minutes. Poof… pastry cream! Ready to use to fill cream puffs, cakes or whatever your heart desires.
Easy Bavarian Cream
2 parts Easy Pastry Cream 1 part Freshly Whipped Cream
When easy pastry cream is set, beat to smooth and then fold in whipped cream, using the above ratio.