“What would you like for dessert?” I asked my Boyfriend.
“Eclair!” He replied.
So eclair it was! I haven’t had much luck in perfecting pate a choux, every batch seems to look different but I was determined to get this right!
I vaguely remember the textures of the choux paste to look out for in both Eclairs and choux puffs. One is softer than the other. So with this vague memory that I retained from class two years ago, I decided to venture into the eclair territory this week to test my skills (and luck) in making pate a choux!
As it turns out, I could actually make eclairs that look pretty and taste amazing!
I used the same recipe as my choux puffs but this time I cooked the choux paste a little more in the pot. By doing this, I realised that I needed more eggs than last time to get the texture I wanted. The choux paste texture for eclairs should be a bit stiffer than those of choux puffs and it should hold its shape well after piping.
I’m not sure whether it is my luck or that I have actually improved in making choux pastry, the texture of my choux paste was exactly what I wanted and I was able to pipe 8 semi acceptable eclairs. My piping skills aren’t that great, so I did have to scrape off a whole tray of piped eclairs and repipe them a few times but it is okay because I learned a lot through that process.
Eclairs are usually soft with a creamy filling and it’s not something I particularly enjoy. I prefer some sort of texture in what I eat so I decided to make a cocoa streusel to go with my eclair. It turned out really well! The streusel added a nice crunch to the eating experience and the boyfriend thoroughly enjoyed it!
Aren’t these eclairs just beautiful? I can proudly say that these are probably one of my favourite and best bakes this year (or perhaps… thus far outside of class) and I am very happy with the outcome. Am I still scared of making choux pastry? Yes, because I have failed many times and I am still learning but I am not as scared anymore.
Til next time…