On my list to try, was choux pastry ...so here is my first attempt. They feel light as air will fill later with cream. I will post results later but happy so far...
Those are beautiful!!!
I am excited to see what lies within, but they feel very light. I enjoyed the process, but I’m sure there is technique to learn. It’s a guessing game in the beginning but hope to improve....
They look well risen, good color, and it's good that they're light!
After enough times you'll learn what to look for in the dough and you'll know how they respond best in your oven.
(My poor mom made them for Christmas and she hadn't made them in a while and the recipe said to only bake 20 minutes, but they weren't cooked through and they deflated. She was so deflated from that!)
these were to cook quite hot 220c for 20 mins then 2 holes put in them and put back for 7 mins. I did lower the temp 20c because I’m using fan oven... I did think it was a bit to hot was worried about burning...what temp is right...I saw a tip about adding eggs bit by bit until dough has soft peaks so I did that. Will try piping it next time for eclairs.
Yes that's definitely a good tip!
I use a convection oven and the way I learned was to turn the oven all the way up, but the choux in, turn the oven off, let it sit for I think 10-15 minutes, and then finish them at 350*F
i suppose that 10 min off drops the temp to around 350f. Everything I have watched or read is about the length of time cooking ...I think I may have not left them long enough. Should it be over 30 mins. ?
I think around 30 mins sounds about right. Are the insides not dry enough?
The initial hot temp is to get a really good rise! And turning the fan off on the convection prevents the batter from being blown and misshapen.
They were dry inside light as air. I gave them 5 min in the oven to crisp up before filling...soooo happy ....
I sure could eat a few of those! They look great!
But I ate that one..lol ....will definitely be making more of them ...maybe beginners luck but loved it.
Very nice looking and tempting :)
I was very happy with the result so light...but was wondering for an eclair I would want a more robust shell...how do I get that..is it a flour to liquid ratio or a cooking thing...any eclairs I have tried are a thicker shell....any help much appreciated....
Look at Bruno Albouze's choux pastry video. Eclairs are piped long, as expected. Creme filling is piped with long tips, or across a sliced open eclair, then the eclair lid is placed back on top of the creme filling.
I have seen his videos before I will definitely check it out..
Chocolate swans with chocolate choux pastry, chocolate cream and chocolate decorations. He shows the steps for making the pastry dough.
Another choux pastry video from Bruno Albouze.