Latest éclair shells batch

[Mike Nolan]

I've been trying a variety of techniques for eclair shells, but my latest batch is a happy accident.

I was getting ready to pipe and bake them last night when my wife had a minor medical issue that required my attention for a hour or two. So I turned the oven off and stuck the piping bag in the fridge.

I piped and baked them around noon today, and letting the dough hydrate overnight was a real game-changer!

The only issue I noted was that cutting off the piping cleanly on each shell was a little more challenging, but these are the best shells I've baked so far!

Spread the word

      

  

  

Attachments:

You must be logged in to view attached files.

[Joan Simpson]

Looks great Mike, minor accident and you leveled up!

[aaronatthedoublef]

Fascinating! I've never let choux dough sit overnight. I'll try it next time. These look great.

[navlys]

Did you refrigerate the shells overnight too?

[Mike Nolan]

If I'm not filling them within 24 hours, I freeze them.

[Mike Nolan]

I made over a KG of choux paste today, the largest batch I've made since pastry school, 13 years ago.

I'm letting it rest overnight to hydrate and will do the piping and baking of the eclair shells (around 70) tomorrow.

[Mike Nolan]

I wound up filling 72 eclairs today, 4 dozen with chocolate ganache on top, 2 dozen without.

They were very well received at the Agronomy & Horticulture spring pot luck lunch.. We took some of the leftovers to Diane's Friday afternoon Alexander Technique class, and have a dozen left at this point.

[Author]

Posts