If you haven't sugared or crackled your eclairs, you might want to give them a last-minute dusting of confectioners' sugar. No matter how you've filled the pastries, they should be served immediately or stowed in the refrigerator until needed. Pipe, spoon or scoop the filling into the bottom of the eclairs and cap with the tops. Some people love the custard interior, some don't, so know thyself (and thine audience). If you do this, you can scoop out the (inevitable) eggy innards. The other way is to slice the eclairs horizontally, either in half or by cutting off the top one third. One is to fill a pastry bag with whatever you've chosen as a filling, use a medium plain pastry tip to poke a hole in the eclair-either in the bottom or in one side-nuzzle the tip into the hole and squeeze in enough filling to come to the edges of the hole. To fill the eclairs: There are two traditional ways to fill eclairs, both good and both fun. Transfer the eclairs to a rack to cool to room temperature. Bake the eclairs for 20 minutes without opening the oven door, then rotate the pan and continue to bake the pastries for another 10 to 15 minutes, or until they are golden on top and bottom and firm to the touch.
Slide the baking sheet into the oven and immediately turn the oven temperature down to 375 degrees F. If you're using pearl sugar, go to town-it's nice to have that crunch.
If you're using Streusel, break up the pieces with your fingertips and use a smidge on each puff-put it on and press it down very, very lightly. Make an effort to keep the egg wash on the top of the puffs and not let it drip down the sides it's not fatal, but it does hamper the even rise of the pate a choux. If you'd like to top the eclairs with Streusel or pearl sugar, then it's nice to give each puff a swipe of egg wash. Just lay a circle of the Crackle Top Dough on each puff of dough. If you're going to top the bubbles with disks of crackle, there's no need to give them an egg wash. Now you have to make some decisions about the topping. If you're piping, the principle is the same. When you've got 3 bubbles in a row, move on to the next eclair, making sure to leave at least 2 inches of puff-and-grow space between the clusters. If you're scooping, scoop 1 ball, then crowd it with the second-giving it a little nudge-and then scoop out the last bubble, snuggling it up to the second ball of dough. No matter what you use, you want to scoop or pipe 3 balls of dough as close to one another as you can get them for each eclair. You might want to make it simple and just use a zipper-lock plastic bag as a piping bag. Usually I portion the dough with a small cookie scoop (one with a capacity of 2 teaspoons), but you can pipe the dough from a pastry bag with a plain or open star tip, which makes squiggles and swirls that look lovely when baked. There are several ways to shape your bubble eclairs. Line a baking sheet with parchment paper or a silicone baking mat. To make the eclairs: Center a rack in the oven and preheat the oven to 425 degrees F.
#Bubble crackle plus#
Serving suggestion: bittersweet chocolate sauce or hot or cold caramel sauceġ stick (8 tablespoons 4 ounces 113 grams) unsalted butter, cut into 4 piecesĤ 1/2 tablespoons (2 1/4 ounces 64 grams) unsalted butterġ/2 cup (100 grams) lightly packed light brown sugarġ/2 cup plus 2 tablespoons (85 grams) all-purpose flourģ/4 stick (6 tablespoons 3 ounces 85 grams) cold unsalted butter, cut into small cubesġ moist, fragrant vanilla bean, or 1 tablespoon pure vanilla extractģ 1/2 tablespoons (1 3/4 ounces 50 grams) unsalted butter, at room temperature, cut into 6 chunksġ to 4 tablespoons confectioners' sugar, siftedġ teaspoon pure vanilla extract (optional)ġ 3/4 cups (420 ml) very cold heavy creamġ0 ounces (283 grams) bittersweet chocolate, coarsely chopped Pearl sugar (available online or at Ikea)Ĭonfectioners' sugar, for dusting (optional) 1 recipe Cream Puff Dough, recipe follows, just made and ready to useĮgg wash (1 large egg lightly beaten with a splash of cold water optional)ĭouble recipe Crackle Top Dough, recipe follows, rolled out, cut into 1-inch rounds and frozen
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