It’s another bakealong! This one is from February and I actually did try it out in February. I never posted because I didn’t get a good picture while I was making the éclairs back then. I figured I’d make them again and just get a good shot then buuuut…I haven’t made éclairs since then. Just haven’t felt like making éclairs. So you get a terrible picture.
Anyway, this is maybe my fourth time working with choux pastry? I think? I’ve made éclairs and cream puffs before in the past. And I think I’ve used a different recipe for choux pastry each time. Some have been easier to work with, some have been more difficult. One of them was just plain strange. I would tell you to avoid that one but I don’t remember which one it is anymore. The KAF recipe seems just fine and easy to work with.
This time I piped them with a star tip. I forgot which size, but it wasn’t a huge one. I think the first time I made éclairs I was doing it with the jr high girls and we just used ziploc bags with a corner cut off to make the éclair shape. And then we piped pudding in, as I had no intention of making pastry cream and éclairs with jr highers in one night, using a ziploc with a bit of a straw taped to the corner of the bag.
Anyway, I piped the éclairs and filled them with chocolate pastry cream. I didn’t slice and fill fill but instead used a smaller tip to poke a hole into the tops (one at each end in case there was a partition that didn’t clear in the middle) of the éclairs and fill that way. Then I tipped the top into the glaze and tada! It’s like I never made a hole in the éclair at all!
Um, I didn’t really bother making the éclairs look that nice. You’ll see that a lot of them are all wonky. I baked them kind of late at night. But they tasted good. Of course, I am a huge fan of chocolate, so I might think anything heavy on the chocolate tastes good. I made them for my last couple of weeks at clic (and they went really fast, so I think they really did taste good). So yes…I’m free from clic! On to client D (henceforth known as clid)!
This really is a bad picture.
Obtw, one of the guys at clic came up to me afterward and asked me how I managed to bake the éclairs with the filling inside and also, how I even got the filling inside. It…was a weird conversation.
Random moosages as I see fit. 