Thermomix eclairs are proof that a bakery classic is within your reach. This category covers éclairs, religieuses, profiteroles and Paris-Brest, all made from choux pastry. The Thermomix cooks the dough and the cream, so you focus on piping and baking.
Making choux pastry for Thermomix eclairs
Choux pastry starts with water, butter, salt and flour. The bowl heats them at 100 degrees, then dries the dough while it turns. After that, you add the eggs one at a time at low speed. The dough must fall slowly from the spatula in a ribbon.
Pipe the dough into fingers for éclairs, balls for profiteroles, or a ring for Paris-Brest. Bake at a high temperature first, then lower it. Do not open the oven door early, or the pastry will collapse.
Fillings and toppings
Classic fillings include vanilla, chocolate and coffee pastry cream. For a Paris-Brest, a praline cream is the traditional choice. Fill the shells with a piping bag once they are cold. Then dip the tops in glaze or sprinkle them with sugar and almonds.
Religieuses combine two puffs, one large and one small, held together with cream. They look difficult, but the steps stay simple. Profiteroles are even easier: serve them with ice cream and warm chocolate sauce.
If you cook for a family, choose Thermomix eclairs with chocolate cream, which everyone enjoys. For guests, make a large Paris-Brest and cut it at the table. Both options show how much a simple choux dough can offer.
Timing and storage
Bake the shells in advance and freeze them. When guests arrive, fill and glaze them. Consequently, you serve fresh pastries without stress. Eat filled éclairs within a day, because the shell softens.
For other creamy fillings, see creams and custards. To add a sweet touch, check candy and ice cream. The Thermomix pastries page lists the rest.
Éclairs, religieuses, profiteroles and Paris-Brest: choux pastry with your Thermomix.
7 recettes
Pastries
Chouquettes with Pearl Sugar
Pastries
Coffee Religieuses
Pastries
Craquelin Cream Puffs with Vanilla Cream
Pastries
Paris-Brest with Praline Cream
Pastries
Profiteroles with Vanilla Ice Cream and Caramel Sauce
Pastries
Salted Butter Caramel Eclairs
Pastries
Vanilla Eclairs with White Glaze
Thermomix eclairs and choux sit at the heart of this section, with seven recipes: eclairs, religieuses, profiteroles, chouquettes and Paris-Brest. Each one has settings for the TM5, TM6 and TM7, with numbered steps.
Make thermomix eclairs and choux at home
First, the bowl dries out the choux dough over heat, then mixes it with no effort. Then you add the eggs one at a time, until the dough turns smooth. This way, the choux puff well and stay light. Besides, the cream cooks in the same bowl.
In the thermomix eclairs section, here are a few recipes to try:
- Chouquettes with Pearl Sugar: tiny sweet bites.
- Craquelin Cream Puffs with Vanilla Cream: a crisp shell with vanilla cream.
- Vanilla Eclairs with White Glaze: the great classic, with a white glaze.
- Paris-Brest with Praline Cream: a generous ring of praline cream.
- Coffee Religieuses: an elegant dessert with coffee cream.
Tiha’s tip for choux
Let the dough cool a little before you add the eggs. In fact, eggs cook too fast in hot dough. Also, do not open the oven while the choux bake, or they will collapse. Finally, fill them just before serving.
When it comes to thermomix eclairs, every recipe is original, with no pork or alcohol. Moreover, you can download each one as a free PDF and copy it to Cookidoo.
Frequently asked questions
Why do my choux collapse?
You probably opened the oven too early, or the baking was too short. Then, let them turn deep golden.
Can I freeze choux?
Yes, baked and empty choux freeze well. Also, warm them in the oven before you fill them.
When should I fill the eclairs?
Fill them just before serving, so they stay crisp. Finally, you can make the cream ahead.
