“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!
I have never taken any interest in making choux puffs before. However, I was assigned the very task of making choux puffs at work recently and it’s been a very frustrating journey yet! Prior to that, I attended a class on choux pastry 2 years ago and have never made them since then so I was quite nervous.
They are not as unstable as macarons but they’re not easy to master either. My success rate so far has been 70%, the 30% of failures has pretty much been unexplained but I suspect it is due to the amount of evaporation, egg content and the oven settings. There are so many factors which affect whether something goes well in a bake that one really needs to invest the time to study in order to obtain an answer.
There are pressing deadlines at work so I really don’t have the luxury of time to figure things out bit by bit, so we recipe hop until we find one that works. That being said, I think I am getting closer and closer to the answer.