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 a free account.

Edit History

curls

curls

On 7/24/2023 at 11:14 AM, Red Owl said:

If you look at the photos on the net, there are a lot of Eclairs cut in half- usually (I think) to put in more filling. BUT, until I got interested in this, I always thought they were Not cut in half.  They are (without scooping out) somewhat hollow inside but there is a little bit of soft dough inside.

In any event, I used vanilla puddling and chocolate cake frosting on my first two attempts.  Now I'll try to improve on that.

Suggestions for your improvements...

- pastry cream instead of vanilla pudding

- chocolate glaze instead of cake frosting

- reading this choux paste topic, https://forums.egullet.org/topic/74731-pichet-ongs-pate-choux/

- reading Chef Eddy's eclair post, https://chefeddy.com/2010/03/choux-paste/

 

 

curls

curls

On 7/24/2023 at 11:14 AM, Red Owl said:

If you look at the photos on the net, there are a lot of Eclairs cut in half- usually (I think) to put in more filling. BUT, until I got interested in this, I always thought they were Not cut in half.  They are (without scooping out) somewhat hollow inside but there is a little bit of soft dough inside.

In any event, I used vanilla puddling and chocolate cake frosting on my first two attempts.  Now I'll try to improve on that.

Suggestions for your improvements...

- pastry cream instead of vanilla pudding

- chocolate glaze instead of cake frosting

- reading this choux paste topic, https://forums.egullet.org/topic/74731-pichet-ongs-pate-choux/

 

×
×
  • Create New...