Eclair Help

24
0
Joined Jun 28, 2018
What is the best way to get a smooth consistent eclair form/shape instead of those big bulky things you see in the stores? Perhaps molds? Thanks in advance
 
402
212
Joined Apr 25, 2017
What kind of stores? The grocery store bakeries in my neck of the woods have something they call an eclair that is actually a kind of filled doughnut.

As for consistent results for your eclairs - practice, practice, practice.
 

Cdp

97
19
Joined Aug 31, 2017
i used to work with whipped cream litterally pipping bag whipped cream and practice pratise practise,

trick with the cream was i boiled it then poured over chocolate mixed through let set in fridge o/night next day mixer whip it hard into pipping bag and you can push it out and try try try
scrape it bag into the bag and repeat
 
9
2
Joined Jun 29, 2018
Though I do recommend practice, practice, practice, I also have used molds with pate a choux. For instance, gougeres. I piped into half sphere molds and froze them in order to stockpile a ton for New Years. They came out perfect and identical.
 
452
203
Joined Oct 1, 2006
Hi Chefbutters,

If you put your parchment on top of an outline, you just pipe out the size or shape you want. Below is an example of a template for doing swans.


swans.jpg
 
Top Bottom