Many people wonder about the difference between the éclair and choux cream, since they're so similar. Today we introduce both, along with great tips that will guarantee delicious results.
Both pastries come from France. They're delicious, not complicated to make and can be filled with all sorts of flavours, making them very popular with customers. But many people still aren't sure how the two differ, so let's get to know choux cream and the éclair.
1. What Makes the Éclair and Choux Cream Different
In Thailand, people often call both pastries "éclairs", but they actually have different names, and the most obvious difference is their shape:
Éclair
The dough is piped into a long shape and baked until the outside is crisp and the inside hollow. It is filled with custard and decorated on top with various glazes, or with colourful fruit for extra beauty and appeal.
Choux Cream
The outer pastry is round, rather like a little cabbage, about 2 inches in diameter or whatever size you like. Inside is a cream filling, such as almond cream, chocolate or any cream you prefer.
2. Expert Tips: Dough Puffs Fully When the Heat Is Right
Éclair
- Pipe and bake immediately. Pipe the mixed choux dough and put it straight into the oven. Don't leave piped dough sitting, as the surface dries out and won't puff when baked, and it won't look as nice.
- Bake hot for good colour and structure. Bake at about 200–220°C so the dough puffs and sets first, then lower to 190°C so the shell colours nicely and becomes more stable. Don't take them out too early, or the shells will shrink and collapse easily.
Choux Cream
- The shell needs heat twice. The first heat is during mixing: the flour must be mixed into rapidly boiling water with melted butter, because choux shells need steam to puff during baking. When heated, the flour absorbs the water and swells, soaking up almost all the water along with the melted butter and forming a ball of dough. Mixed at normal temperature, you'd get a runny mixture that can't be piped.
- The second heat is baking, at 190°C. The heat turns the water held in the dough into steam, puffing up the pastry and creating a hollow inside.
- Finally, add the eggs while the dough is warm. If the dough is still very hot, the eggs will cook; if it cools and dries out completely, the eggs are harder to mix in. Warm dough makes mixing in the eggs much easier.
3. Filling Choux Cream and Éclairs: Shell and Filling Must Both Be Cool
Filling Éclairs with Custard
- Wait until both the éclair shell and the filling are cool before filling.
- If the shell is warm but the filling is cold, the filling won't keep long and will spoil quickly.
- If the shell is cool but the filling is hot, the shell will go soggy and the éclair will also spoil quickly.
Filling Choux Cream with Custard
- Wait until both shell and filling are cool so they keep longer. Because choux cream pieces are larger than éclairs, custard is usually mixed with whipped cream to make it fluffier, in a ratio that can be piped into the choux and still hold its shape.
Both pastries should be kept in the fridge and eaten within 3 days.
4. Key Ingredients for Delicious Choux Cream and Éclairs
Éclairs and choux cream share the same main ingredients: water, fat, flour and eggs. Some recipes also include milk, which gives the pastry a beautiful, glossy, appetising finish after baking.
Cut Production Costs by Using Evaporated Milk Instead of Fresh Milk
Evaporated milk is an ingredient that helps reduce costs while delivering bakery quality on par with fresh milk. Produced to consistent standards, it can replace fresh milk in choux cream and éclairs, increasing yield and bringing out the flavour, colour and aroma of every ingredient. After baking, the pastry has a lovely colour, a milky aroma and a distinctive, more appetising flavour.
In short, the éclair and choux cream are very similar, but each stands out for its shape and characteristic flavour. The secret to great results lies in technique and choice of ingredients. Evaporated milk adds aroma and appetising colour and can reduce production costs as a substitute for fresh milk, which costs more and has a shorter shelf life. Try these tips to create a signature style for your own bakery.
