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1.) How Can I tell if my choux pastry has released enough moisture before adding it to the mixer?
Answer: As you are stirring you will notice that the pastry will start pulling away from the sides of the pan and come together to form a tighter ball. As you draw your spoon or spatula through the pastry and notice that it starts leaving a streak or film on the bottom of the pan before being incorporated this is a good sign that your pastry has released enough moisture.
2.) What size eggs should I use in this recipe?
Answer: We recommend using large eggs in this recipe. If you use extra-large eggs, you run the risk of adding too much moisture into your dough resulting in a flat and soggy eclair.
3.) Why is it important to add the eggs one at a time?
Answer: The first reason is to ensure that the pastry dough is able to absorb the eggs efficiently without becoming overworked. The second reason is you might not need to add all four eggs to your pastry dough. This could occur if you didn’t evaporate enough liquid out of the pastry dough in the initial cooking process or if there were uneven measurements and the liquid to dry ratio was slightly off. You should check your dough consistency after adding in the third egg to determine whether or not you should add in your fourth egg.
4.) How do I know if my choux dough is the right consistency before piping?
Answer: You are looking for your choux pastry to have a nice fluidity and sheen to it. There are two tests that you can perform to see if your pastry dough is just right.
5.) What do I do if my topping is too thick when I go to dip my eclairs?
Answer: You can add a little bit more milk a teaspoon at a time and stir it into the topping. You can use a spoon to glaze your eclairs. It is best to place your eclairs on a wire rack, if you have it, so excess topping can flow off. Simply spoon up some of the filling and glide it across the length of the eclair. Use the side of your spoon to clean up the edges along the length of the eclair.
6.) Why are my eclairs soggy?
Answer: This can happen if your choux pastry wasn’t thick enough, and too runny. It’s important to make sure each egg is fully incorporated before adding the next one. It is also important not to open your oven and peak. This releases steam and can result in a soggy and flat éclair.
7.) How do I know when my eclair is done?
Answer: They will have a nice golden color and be nice and puffed. When the bottom is tapped it should make a hollow sound.
8.) How long do eclairs keep?
Answer: Eclairs are best eaten with-in a few hours of making them. However, they can be stored in an air-tight container in the refrigerator for up to two days. They will tend to get a bit soggy as time goes on.
9.) Why did my choux pastry collapse?
Answer: Collapsed choux pastry is usually the result of underbaking.
*Check out our blog for our eclair troubleshooting guide that provides tips and tricks to making the perfect eclairs