• 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

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?



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 mikec
      Everytime I make Coq au Vin or similar chicken dishes the recipe calls for browning the chicken (creating a nice crispy skin) and then removing it only to return it to the dish to finish by braising in liquid. Unfortunately, when cooked in liquid, my chicken ends up losing its crispiness and turning grey and soggy.
      What am I doing wrong, or what can I do to retain then crispy factor?
    • By jmacnaughtan
      So I've been looking at this dish for a while, and while I've seen threads talking about where to eat it, I haven't found anyone who's actually made it.  I thought it might be fun to try.
      This is the recipe I've found (in French, my apologies), and there's an informative YouTube video of same.  Again in French, and as a bonus in a heavy southern accent.
      I'm going to pick up my hare, sausage-meat, foie gras and bard on Wednesday, and get to de-boning.  I'll see if I can get my better half to take a couple of photos or videos
      If anyone has done this before, or anything like it, I'd love to hear any advice you might have.  As for now, I have a couple of questions for more experienced eGulleteers before I start:
      1- I can't seem to get hold of the requisite pork back fat, but my butcher can provide veal kidney fat.  Is this a decent alternative?
      2- I've been re-watching the video and re-reading the recipe, and neither say when to remove the string used to truss the hare.  Would it be better to do it after taking it out of the cooking liquor?  Once it's rolled and chilled?  Removing each small piece from each slice - but before or after it's reheated?  I have horrific images of doing everything perfectly, then have it fall apart right at the last moment.
      So any input would be gratefully received.  In any case, I'll try and document the process as much as possible for future information/hilarity.
    • By tan319
      hello all.
      just wondering if anybody has a favorite way to cook their brulee.
      I just did some in a convection oven, low fan, 225 and they got a bit wierd on top. In oval dishes, BTW.
      Good texture inside. Just a bit wierd on top.
      I welcome any input.
    • By cakewalk
      Can cake batter be frozen, then defrosted several days, weeks, or even months later for baking? If so, does this cause any changes in the way the cake bakes? This seems preferable to baking and then freezing the cake(s) because of considerations such as room in the freezer, but mostly, for me, because of time considerations. Has anyone ever done this?
    • By ryangary
      I bought a box of molten chocolate cakes from Presidents Choice that you cook from frozen in the microwave for 45 seconds or so. They come out perfect but the chocolate they use is inferior. My question is, if I was to make my own chocolate cakes let them cool, then freeze them, reheating them in the microwave for the same amount of time would they work. I like the fact that I can have a dozen or so in the freezer and just nuking them when friends pop in. Help me make this work! Please.
  • Recently Browsing   0 members

    No registered users viewing this page.