By Jenny McCoy

A hundred adorable, enjoyable, and straightforward recipes for the latest dessert darling—éclairs—plus cream puffs, profiteroles, gougères, and more
Move over, macarons; capture you later, cupcakes: Éclairs are the hot pastry du jour. scrumptious and adorable—and enjoyable to make at home—these tiny treats are the right autos for your whole favourite flavors (sweet and savory). right here, pastry chef Jenny McCoy stocks excellent recipes for éclairs and all their family members: cream puffs, profiteroles, Paris-Brests, religieuses, gougères, and extra. the easiest half is that each one of those creations are made of an identical basic choux pastry: when you grasp the elemental recipe, it's eternally customizable, from Lemon Meringue Éclairs to "Whoopie Puffs" to New England "Lobster Rolls." Recipes comprise conventional, fruity, chocolate, frozen, savory, and holiday-themed iterations, a few vintage, a few clever—but all irresistible.

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The reason for this is that the chocolate was once a section too sizzling, the cream used to be very chilly, otherwise you folded the 2 jointly a bit too slowly. whilst this occurs, I simply name it “chocolate chip mousse” and revel in it besides, as the mousse tastes simply as scrumptious! MEXICAN CHOCOLATE MOUSSE upload 2 teaspoons (6 grams) flooring cinnamon and � teaspoon cayenne pepper after the melted chocolate in Step four. Lavender–White Chocolate Gâteaux Saint-Honoré (recipe) Lavender–White Chocolate Gâteaux Saint-Honoré MAKES nine person GÂTEAUX Bread flour, for rolling 1 sheet (about eight oz) frozen puff pastry dough, thawed 36 Small Cream Puff Shells (recipe) White Chocolate Mousse (recipe) White Glaze (recipe), tinted lavender pink sanding sugar, for adorning (optional) Lavender Whipped Cream (recipe) Blackberries, for adorning 1 Preheat the oven to 375ºF. Line a baking sheet with parchment paper. 2 On a flippantly floured floor, roll the sheet of puff pastry dough to ⅛ inch thick. utilizing a 3½-inch around cookie cutter, lower nine circles from the dough after which position them at the baking sheet. Prick a number of small holes over the total floor of the dough circles with a fork, to avoid the dough from emerging an excessive amount of. move the dough to the freezer to harden, approximately 10 mins. three eliminate the dough from the freezer and canopy with a sheet of parchment paper and one other flat baking sheet, to avoid the puff pastry from emerging an excessive amount of because it bakes. Bake the pastry for roughly half-hour. rigorously get rid of the pinnacle baking sheet and most sensible layer of parchment paper and proceed to bake for approximately five extra mins, until eventually crisp and deep golden brown. permit the puff pastry cool at the baking sheet. four to collect the gâteaux: position a around piping tip (such as Ateco #802) at the tip of your index finger, or use the top of a paring knife, and pierce a �-inch gap within the backside of every cream puff shell. five Fill a pastry bag equipped with a similar around piping tip with the mousse. Piping into the outlet in each one cream puff, lightly fill with mousse, taking care to not overfill. put aside at room temperature till able to use. 6 Dip the pinnacle of every of the crammed cream puffs into the glaze. Sprinkle with red sugar, if wanted, and put aside till the glaze has absolutely set and hardened, approximately 20 mins. put aside nine of the cream puffs. 7 Dip the bottoms of the rest 27 cream puffs into the glaze after which set up them at the puff pastry in jewelry of three, utilizing the glaze to safe them to the puff pastry. enable stand at room temperature till the glaze hardens, approximately 20 mins. eight Fill a pastry bag outfitted with a celeb piping tip (such as Ateco #826) with the whipped cream and pipe three stripes of whipped cream among the cream puffs. Pipe a small rosette of cream on most sensible of every gâteau, then position one of many reserved cream puffs on most sensible. beautify with the blackberries. Serve instantly, or refrigerate for as much as 1 day. WHITE CHOCOLATE MOUSSE MAKES approximately three CUPS � cup (180 grams) heavy whipping cream 1¼ cups (213 grams) white chocolate, chopped or chips three huge egg yolks three tablespoons (39 grams) sugar 2 tablespoons (30 grams) water 1 tablespoon (20 grams) gentle corn syrup � teaspoon salt 1 teaspoon powdered gelatin 1 within the bowl of a stand mixer outfitted with the whisk attachment, whip the cream until eventually tender peaks shape.

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