• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
stuartlikesstrudel

Miniature eclairs

5 posts in this topic

Hi everyone,

I'd like to make some eclairs to take to an event with lots of people bringing food - because there'll be a variety of (tasty) stuff I'd like to make my eclairs really small so they're not too filling and people can try them (also I think they'll look cute).

Is there any reason I couldn't pipe out very skinny choux lines and hopefully end up with dainty little puffs? Ideally the final baked size would be about 8 - 10cm long and less than an inch wide... but i'm wondering if they may not expand properly or have a solid shell or something... anyone know?

Cheers,

Stuart

Share this post


Link to post
Share on other sites

I can't think of any reason why that would be a problem.

Share this post


Link to post
Share on other sites

I actually make mine on the smaller side all the time. The great thing about choux pastry is it can be piped in all different sizes. You just have to be mindful of the baking time.

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By Kasia
      What should a Sunday dessert be like if it is to disappear as soon as it has been served? In my home we need two things: chocolate and fruit. These ingredients usually ensure my culinary success. Recently I used them to prepare muffins with blueberries and white chocolate. They were yummy, fluffy inside and crunchy outside, and it was possible to smell the sweet, chocolate fragrance in the corridor outside our flat. As usual, some of them were packed in boxes for my children's packed lunch.

      Ingredients (12 muffins)
      300g of flour
      3 tablespoons of cocoa
      150g of butter
      170ml of milk
      160g of brown sugar
      2 eggs
      2 flat teaspoons of baking powder
      ½ teaspoon of baking soda
      1 teaspoon of vanilla essence
      12 bars of white chocolate
      blueberries

      Heat the oven up to 190C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins.
      Melt the butter in a pan. Leave to cool down.
      Mix together the dry ingredients of the muffins: flour, sugar, baking powder, baking soda and cocoa. Mix together the milk, vanilla essence and eggs in a separate bowl. Add the egg mixture to the dry ingredients and mix them in. Add the melted butter and mix it in again.
      Put the dough into some paper muffin moulds up to 1/2 of their height, and put 3-4 blueberries and one piece of white chocolate on top. Add some dough on top. Bake for 20-25 minutes.
       

    • By blbst36
      So, my mom sent me some madeline pans and a cookbook of just madelines.  I made them for the first time last night.  I definitely need to practice some more.  The one thing that is tripping me up, I think, is that the instructions say to grease and flour the pans even if they are non-stick which mine are.  I don't know if you've ever tried to grease and flour non-stick, but it does not come out nicely.  The fat beads up on the surface of the molds.  
       
      First, I made chocolate olive oil ones and following the grease/flour instruction.  They ended up with white spots all over the front looking kind of like a throat infection.  I also need to put them in for a shorter baking time.  It was hard to tell when they were done.  Chocolate doesn't translate to "when the edges brown" very well  
       
      Then, I made a basic recipe and used the flour spray.  These ones didn't puff up much.  It might be because the recipe was only supposed to make 12, but I got almost double.  I tried to only fill the molds 3/4 of the way, but maybe I underfilled?  Using the whole recipe in only 12 molds would've filled them up completely.  Or is it because of the flour spray?
       
      So, when I try them again, should I skip greasing the pans?  Should I try filling only 12 for the second recipe?
       
      Any other suggestions, tips, wisdom?  Thanks!!
    • By Kasia
      Ingredients (for 4 people):
      3 long sticks of rhubarb
      250g of strawberries
      4 tablespoons of xylitol
      4 tablespoons of butter
      150g of desiccated coconut

      Heat the oven up to 180C.
      Wash the rhubarb, peel it and cut it into 1 cm pieces. Sprinkle with 2 tablespoons of xylitol, mix it in and leave for half an hour. Wash the strawberries, remove the shanks and cut them into small pieces. Drain the rhubarb from the juice and mix it in with the strawberries.
      Melt the butter. Mix the desiccated coconut with the rest of the xylitol and butter. Smooth some small casserole dishes with a bit of butter. Put the rhubarb and strawberries into them. Sprinkle with the desiccated coconut crumble topping. Bake for 15-17 minutes. Serve with strawberry or vanilla ice cream.
       
       

    • By Kasia
      Strawberry dessert with chia seeds
       
      Ingredients (for 4 people)
      300g of strawberries
      300ml of milk (it may be coconut milk or whatever you prefer)
      honey or maple syrup
      4 tablespoons of chia seeds
      fruit and peppermint leaves for decoration

      Clean the strawberries and remove the shanks. Add the milk and one tablespoon of honey or maple syrup. Blend it thoroughly. Try it and if necessary add a bit more honey. Add the chia seeds, mix them in and leave in the fridge for 4-5 hours. Stir once again. Put the dessert into a small bowl and decorate with the fruit and peppermint leaves.
       
      The inspiration for this dessert comes from "Smaki życia" ("Flavour of Life") by Agnieszka Maciąg
       
       

    • By ChristysConfections
      Hi everyone!
       
      I hope I'm not posting in the wrong section. I am looking for recommendations on where to find a used/economically priced climate controlled (low humidity and refrigerated, but not too cold) chocolate display case as well as a regular refrigerated display case (bakery style). Something like this, but it doesn't need to be too fancy looking. I am living in Canada on the West Coast, so the closer to local, the better. I'm finding it very challenging to find something. I found and excellent deal on a couple of used ones in the USA, but the seller doesn't want to deal with the hassle of having it crated and shipped. I'm trying to keep up to date searching on the Ecole Chocolat graduate forum as well as The Chocolate Life classifieds. 
       
      Also, does anyone know if a smaller table-top type climates controlled chocolate display case exists? Or are the only options out there for larger models?
       
      Warm Regards,
      Christy
  • Recently Browsing   0 members

    No registered users viewing this page.