Jump to content
  • 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  
stuartlikesstrudel

Miniature eclairs

Recommended Posts

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 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

It works just fine. I made them for an exam in school, and have served them on catering gigs. Just remember to not fill them until the last minute so they don't get soggy.

Share this post


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

  • Similar Content

    • By pastrygirl
      I had a chance to try a couple of Valrhona's new "inspirations" flavors today, the passion fruit and the almond.  The almond was good but I'd probably add salt.  The passion fruit is intense and delicious, I bet you could cut it with a sweeter white chocolate and still get good flavor.  They also have strawberry.  These are cocoa-butter based so can be used for shell molding.  https://inter.valrhona.com/en/inspiration-valrhona-innovation
       
      I could definitely see using these.  Passion fruit is one of my favorite flavors, and I already indulge in the convenience of Perfect Puree so I don't think this would compromise my integrity   
       
      Just wanted to share.  Available soon, probably expensive
    • By boilsover
      Long story, but I have a friend with whom I share a lust for French patisserie in general and kouign aman in particular.  We have another friend, kind of a starry chef in France.  We'd like to surprise our Parisian friend by being at least marginally competent with the kouign the next time we meet up.
       
      I had always heard of a specialty rolling pin called a Tutove (I think it's the name of the manufacturer).  It's supposed to be the Secret Weapon of puff pastry.  The idea is that the pin has grooves/ridges that better place butter into the layers of dough.
       
      So I found one (a real one, made by Tutove) on Ebay at a good price, but I need any basic tips y'all have for using it.  Anyone here use one, or have a resource for how to roll with a Tutove?
       
      Many Thanks!
    • By Kasia
      BANOFFE - MY DAUGHTER'S BIRTHDAY CAKE
       
      This year, mischievous nature tried to upset my daughter's birthday plans. Spending your birthday in bed with a thermometer isn't an excellent idea ¬– even for an adult. For a teenager it is a drama comparable to cancelled holidays. My daughter told me that you are thirteen only once. And she was right. Literally and figuratively.

      I wanted to sugar the pill for her on this day and cheer her up for a bit, so I prepared a caramel cake with bananas – banoffee in the form of a small birthday cake. My sweet magic and the dinner from her favourite restaurant worked, and in the end her birthday was quite nice.

      Ingredients (17cm cake tin):
      150g of biscuits
      75g of butter
      200ml of 30% sweet cream
      250g of mascarpone cheese
      2 tablespoons of caster sugar
      2 bananas
      300g of fudge
      1 teaspoon of dark cocoa

      Break the biscuits into very small pieces or blend them. Melt the butter and mix it up with the biscuits until you have dough like wet sand. Put it into a cake tin and form the base. It is worth rolling it flat with a glass. Leave it in the fridge for one hour. Spread the biscuit layer with fudge and arrange the sliced bananas on top. Whisk the chilled sweet cream with the caster sugar. Add the mascarpone cheese and mix it in. Put the mixture onto the bananas and make it even. Sprinkle with the dark cocoa and decorate as you like. Leave it in the fridge for a few hours (best for the whole night).

      Enjoy your meal!

    • By Kasia
      ON THE CHRISTMAS TABLE - CHRISTMAS EVE CRANBERRY KISSEL
       
      One of my friends from Ukraine told me about her traditional Christmas dishes. Except for stuffed cabbage with potatoes (which I have made already) I was surprised about cranberry kissel. I searched the Internet and I saw that in many Polish homes Christmas Eve supper ends with cranberry kissel. In my home we always drink compote with dried fruit, but maybe this year we will try a new dish on our Christmas menu.

      I wonder why cranberries are on the Christmas table. I didn't find any particular information about it (except the fact it is tradition). I think that a few years ago cranberries were treated as a natural cure which aids digestion, and this could be quite useful after a hefty Christmas meal!

      At my Ukrainian friends' home Christmas kissel is runny like a drink, but you can prepare it like a dessert with a more dense texture. I made the drink version, but you should choose which is better for you.

      Ingredients:
      500g of cranberries
      a piece of cinnamon and a couple of cloves
      6-8 tablespoons of sugar
      2-3 tablespoons of potato flour

      Wash the cranberries and put them with the cinnamon and cloves in a pan. Pour in 500ml of water and boil until the fruit is soft. Remove the cinnamon and cloves and blend the rest. Add the sugar and mix it until it has dissolved. Sieve the cranberry mousse to make a smooth texture. Mix the potato flour with a bit of cold water. Boil the cranberry mousse and add the mixed potato flour, stirring constantly so it is not lumpy. Boil for a while. Pour the kissel into some glasses.

      Enjoy your meal!

    • By Kasia
      COURGETTE MUFFINS WITH LEMON
       
      Since I found the recipe for courgette muffins with lemon on the Polish blog gotujzcukiereczkiem I decided to prepare them. My children looked at the ingredients with surprise. Courgette and cakes don't go together well. The argument that they add caster sugar to the courgette pancakes didn't convince them. The muffins reminded my husband of the lemon cake his grandma used to prepare many years ago. I just liked them. They were short lived, because they disappeared in no time, slightly lemony, moist and not too sweet. They were perfect.

      If I didn't know they had courgette in them, I would never believe it. Try it, because it is worth it.

      Ingredients (for 12 muffins)
      muffins
      200g of flour
      a pinch of salt
      half a teaspoon of baking soda
      half a teaspoon of baking powder
      150g of sugar
      peel from one lemon
      a tablespoon of lemon juice
      2 eggs
      150ml of oil
      a teaspoon of vanilla essence
      a teaspoon of lemon essence
      210g of grated courgette
      icing:
      3 tablespoons of milk
      10 tablespoons of caster sugar
      1 teaspoon of lemon essence

      Heat the oven up to 170C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins.
      Mix together the dry ingredients of the muffins: flour, salt, baking soda and baking powder. Mix together the sugar and lemon peel in a separate bowl. Add the eggs, oil, lemon juice and both essences. Mix them in. Add the dry ingredients and mix them in. Grate the unpeeled courgette, don't squeeze and don't pour away the liquid. Add the courgette to the dough and mix it in. Put the dough into some paper muffin moulds. Bake for 25-30 minutes. Now prepare the icing. Mix the milk with the caster sugar and lemon essence. Decorate the muffins with the lemon icing.

      Enjoy your meal!


  • Recently Browsing   0 members

    No registered users viewing this page.

×