Eclairs, religieuses and other choux pastries

How to make perfect éclairs, religieuses and other choux pastries?

Puff pastry is one of the most technical elements of French pastry because like macaroons, puff pastry (often referred to as “PAC”) does not like water. But this recipe is far from impossible, especially when you have a good recipe and tips from the pros.

Here, extracted from the recipe on page 81 of the e-book “Recipe book – The Secrets of a French Pastry Chef for making amazing French pastries!”, are the tips to help you succeed in making perfect eclairs and other puff pastries. Continue reading

Flours

You can find different kinds of flour on the market. They have different properties and are therefore suitable for different types of pastries.

It should be noted that in the e-book “Recipe book – The Secrets of a French Pastry Chef for making amazing French pastries!”, the flour indicated by default is called T55. If different flour is needed, it is indicated in the recipe.

What does “T” signify?

When the flour is cooked at more than 600 °C (1112°F), the remaining ash corresponds to Continue reading