Eclair scare
I made miniature eclairs this evening. I was incredibly angry about the first recipe that I used - which used up all but one of my home laid eggs - because it was complete and utter SHIT. The worst online recipe I've ever found - and on a BBC website! Disappointed. But then I went and bought more eggs, found someone who knew what they were talking about and made a perfect batch.
I've made choux pastry for profiteroles before but it was years ago. With this first recipe it just didn't feel right and then I realised there was no cooling time mentioned for the panade (like a roux) before adding the eggs, so the eggs cooked in the dough. ARGH! I raged internally then on the radio, while I was in the car, there was a story about refugees in Syria so I got some perspective before having another go. And it was a success! Perfectly crispy, tiny little shells. I've now dipped them in dark chocolate and some with pink sprinkles - we made fancy food for Oaks Day (ladies day at the races) for work. I've been wanting an excuse to make eclairs since having a choux-doughnut thing on the way to Samsara. They just need the cream piped in tomorrow and they'll be belles of the lunch table ball;).
I've made choux pastry for profiteroles before but it was years ago. With this first recipe it just didn't feel right and then I realised there was no cooling time mentioned for the panade (like a roux) before adding the eggs, so the eggs cooked in the dough. ARGH! I raged internally then on the radio, while I was in the car, there was a story about refugees in Syria so I got some perspective before having another go. And it was a success! Perfectly crispy, tiny little shells. I've now dipped them in dark chocolate and some with pink sprinkles - we made fancy food for Oaks Day (ladies day at the races) for work. I've been wanting an excuse to make eclairs since having a choux-doughnut thing on the way to Samsara. They just need the cream piped in tomorrow and they'll be belles of the lunch table ball;).