Sister mentioned she hadn't had profiteroles or eclairs for a long time, as the ones here are stuffed with custard of pastry cream, which she doesnt like. So I thought I'd attempt to make them....not the first time.
Now, I reckon they look decent, but actually, they were flaccid. I don't know what I've done wrong. Maybe they need to cook a bit more. I know its impossible to obtain the texture of the Beard Papa pastry, as they have two layers, one a pie crust and inside the choux. Oh well, if any of you know how to keep your choux crispy, do share.
And on a different note, HAPPY BIRTHDAY BALD EAGLE, OH YOU GREAT HERO WHO JUST COMPLETED THE 42KM SCKL MARATHON!!! (and hobbled the last 12km!)
15 comments:
And to you too! For finishing the 10km in TOP form!
that's why they say "looks can be deceiving"
Just looking at it, one will not know that they are flaccid.
Hows about adding the diamond shaped blue pill in the oven while baking it. You know what it does to flaccid things! :p
Congrats on completing the run.
i hope only the eclairs r the only things flaccid..
so wat is suppose to b inside the eclair anywayz if not custard? or cream?
hello :)
i reckon it's the proportion of eggs and flour. your choux pastry batter may have been a little too runny so it didn't puff up like it should. that's what my mummy taught me.
but of course, it may something else altogether.:)
have a good day.
If da choux fits??! ROFL... CHOUX FARNEE... :P
I think your Eclairs need some Viagra lah!
you forgot to turn it on first? :P
Flacid or not, we'd eat them. Love pastry to death. Oh and chocolate too. Yum.
duo dishes, i've been extensively researching choux pastry, and intend to perfect it soon! hahah.
spunkz, i need to prop it up with a magic wand.
qwazymonkey, beware the next time i feed you these.
ciki, yeah, it was when thamby was talking abt shoes i remembered about these.
supersara, AIYO, sooo soooo what is it?? dont la give answer half way. what are the correct proportions? coz my eggs were rather large. in fact, i had to remake another batch to even out the runniness.
nipples, yup, eclairs flaccid or otherwise are meant to be filled with custard, creme patisserie or pure cream. what are yours usually filled with?
paranoid, what blue pill? why would i know what it does to flaccid? huh? huh?
thule, i know la, i forgot, i shoulda held them up horizonally to let ppl see them droop. like batang berjuntai.
TNG, thanks.
nice what! we must be proud of our own eclairs, man! hehehe...
hahaha. uhm, well, my mother uses a different recipe than me. she perfected it by using grade c eggs.
i used a martha stewart recipe which called for large eggs, but i used medium sized ones too.
it depends on your recipe lah! relaxxxxxxxx.
but this is difficult to explain. do you really want me to get into technicalities here?!
sara, i think yalar, grade C are smaller, so its less wet.
hairy, i'd be prouder of my eclairs if they could be filled with cream without going flaccid.
your choux pastry shouldn't "drop" from your spoon when you lift it up. it should be stiffer than that. something like cream puffs. i suppose a little wet is okay, because you need to pipe it.
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