How to Make Eclairs, Cream Puffs & More | Bake It Up A Notch with Erin McDowell | Food52

Get ready to #bakeitupanotch as Erin dives deep into pâte à choux, the incredibly versatile pastry dough that's used to make everything from cream puffs to éclairs to crullers and more. In this #bakingtutorial. she'll walk you through the equipment, ingredients and techniques for making beautiful choux pastries and tell you how to avoid common mistakes. Happy baking!

READ Erin's article, "How to Master Pâte à Choux (For Éclairs, Gougères & Cute Little Cream Puffs)" ►► http://f52.co/3qjzkez

Also featured in this video
KitchenAid Artisan Series Tilt Head Stand Mixer, 5QT: https://f52.co/37fkTnL
Five Two Essential Kitchen Knives: https://f52.co/3veEWKQ
GIR Silicone Spatulas: https://f52.co/3uNs9jD

VIDEO CHAPTERS:
00:00:00 Intro
00:01:52 Your Handy Toolkit
00:06:39 Ingredients, Assemble!
00:11:04 What Choux Gotta Do
00:21:28 Piping Like a Pro
00:31:13 Crispy-Chewy Crullers
00:34:08 Let's Get Baking
00:43:48 It's Frying Time
00:48:00 The Finishing Touches
00:51:45 Mistakes Happen

GET THE RECIPES:
Pâte à Choux: http://f52.co/2OwJdYq
Choux au Craquelin (Crisp, Cookie-Covered Cream Puffs): http://f52.co/2OB5RyZ
Chouquettes: http://f52.co/3qgXfLM
Berry-Glazed Cream Puffs: http://f52.co/3qgaKLG
Pistachio Cream Puffs: http://f52.co/2ZdZJyq
Crullers: http://f52.co/3pb5nMx
Black & White Éclairs: http://f52.co/3755EKr
Strawberries & Cream Éclairs: http://f52.co/2ZdkE4E
Yossy Arefi's Meyer Lemon Eclairs:  http://f52.co/3b5F2KS

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