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Oct 19, 2020 - 12:42:33 PM

mander

USA

4441 posts since 10/7/2007

walmart.com/ip/Piggy-Pop-Pigs-...d&veh=sem

I saw these things on clearance and thought, hmm, I wonder if they would make good eclair molds?

So, I bought some, and now I'm wondering about a good éclair recipe. Suggestions?

Oct 19, 2020 - 12:50:43 PM

2247 posts since 4/22/2018

It’s been a while since I’ve made them but I’m not sure if eclairs would work in a mould. Whenever I’ve made them I’ve piped or spooned the choux paste onto a flat sheet, and they’ve risen independently- I half suspect that being in a mould might hinder that process but I’m far from an expert.

Oct 19, 2020 - 1:30:26 PM
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14938 posts since 12/2/2005

quote:
Originally posted by Wet Spaniel

It’s been a while since I’ve made them but I’m not sure if eclairs would work in a mould. Whenever I’ve made them I’ve piped or spooned the choux paste onto a flat sheet, and they’ve risen independently- I half suspect that being in a mould might hinder that process but I’m far from an expert.


Sally, Jonty is right on the money here. Eclairs are made with choux pastry. They need room to expand as they bake; the pastry expands two to three times original size in width (and maybe 25% on length.

The chemistry is similar to that of popovers and Yorkshire Pudding - steam inside causes them to expand. Try to put that pastry into a mold, and you'll end up with something akin to a weirdly-shaped popover.

Eclairs take a bit of practice to pipe evenly and regularly, but the basic pastry isn't hard to make. There are lots of recipes online. It's nice to have a stand mixer for adding the eggs, but it can certainly be done by hand.

The classic filling is pastry cream; that's a bit labor intensive, but you could always cheat and use a pudding mix.

Oct 19, 2020 - 5:35:22 PM
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mander

USA

4441 posts since 10/7/2007

quote:
Originally posted by eagleisland
quote:
Originally posted by Wet Spaniel

It’s been a while since I’ve made them but I’m not sure if eclairs would work in a mould. Whenever I’ve made them I’ve piped or spooned the choux paste onto a flat sheet, and they’ve risen independently- I half suspect that being in a mould might hinder that process but I’m far from an expert.


Sally, Jonty is right on the money here. Eclairs are made with choux pastry. They need room to expand as they bake; the pastry expands two to three times original size in width (and maybe 25% on length.

The chemistry is similar to that of popovers and Yorkshire Pudding - steam inside causes them to expand. Try to put that pastry into a mold, and you'll end up with something akin to a weirdly-shaped popover.

Eclairs take a bit of practice to pipe evenly and regularly, but the basic pastry isn't hard to make. There are lots of recipes online. It's nice to have a stand mixer for adding the eggs, but it can certainly be done by hand.

The classic filling is pastry cream; that's a bit labor intensive, but you could always cheat and use a pudding mix.


My dad used to make pudding from scratch, no mix needed. I was such a spoiled child. 

Well, shoot. I think I'll try it later this month and let you know what a disaster it is. 

Oct 19, 2020 - 6:56:52 PM

14938 posts since 12/2/2005

quote:
Originally posted by mander
quote:
Originally posted by eagleisland
quote:
Originally posted by Wet Spaniel

It’s been a while since I’ve made them but I’m not sure if eclairs would work in a mould. Whenever I’ve made them I’ve piped or spooned the choux paste onto a flat sheet, and they’ve risen independently- I half suspect that being in a mould might hinder that process but I’m far from an expert.


Sally, Jonty is right on the money here. Eclairs are made with choux pastry. They need room to expand as they bake; the pastry expands two to three times original size in width (and maybe 25% on length.

The chemistry is similar to that of popovers and Yorkshire Pudding - steam inside causes them to expand. Try to put that pastry into a mold, and you'll end up with something akin to a weirdly-shaped popover.

Eclairs take a bit of practice to pipe evenly and regularly, but the basic pastry isn't hard to make. There are lots of recipes online. It's nice to have a stand mixer for adding the eggs, but it can certainly be done by hand.

The classic filling is pastry cream; that's a bit labor intensive, but you could always cheat and use a pudding mix.


My dad used to make pudding from scratch, no mix needed. I was such a spoiled child. 

Well, shoot. I think I'll try it later this month and let you know what a disaster it is. 


You'll do fine then.  The pastry is the tricky part, but it's not a mystery. Dollars to donuts there are plenty of YouTube videos about how to make it.

Of course, there are also plenty of YouTube videos showing you how to play the banjo wrong. cheeky

Oct 20, 2020 - 3:43:03 AM
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3703 posts since 12/6/2009

My wife makes cream puffs all the time….same pastry as good eclairs and same filling and heavenly chocolate topping….her recipe was given to her from a local bakery years ago that made the best in the land……in fact….when I hear from old friends before hanging up they always ask….”does she still make those yummy cream puffs” ?????....my wife bakes every Saturday without fail for over 57 years now….funny I am still as slim as I am.

Edited by - overhere on 10/20/2020 03:45:22

Oct 20, 2020 - 4:01:19 AM
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slammer

USA

2939 posts since 12/30/2008
Online Now

Dammit Mander !!!
Why did you have to mention Eclairs ? Growing up , my dad owned an old fashion shoe store and right next door to it was the West Bend City Bakery. I hated their donuts, but they made the BEST Eclairs that I've ever had . The pastry was crisp and tender at the same time with that gooey choux interior and the filling was the smoothest custardy pudding like substance known to man!!! Then they topped them with the shiniest most decadent chocolate glaze that had a fudgy flavor that coated your lips for a taste that lasted half the day!!!
I can smell and taste them right now !!! Damn!!! They were also known for their Cream Puffs that were better that the famous Wisconsin State Fair Cream Puffs, not to mention their Poppy Seed Horns they made that you could eat by the dozen when warm with ice cold butter!!! I'll be dreaming about all of them and losing sleep at the same time!!! Thanks for stirring a memory Mander!!!
Slammer!!!

Oct 20, 2020 - 4:15:46 AM
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Players Union Member

OM45GE

USA

101733 posts since 11/7/2007

quote:
Originally posted by eagleisland
quote:

Dollars to donuts there are plenty of YouTube videos about how to make it.

 cheeky


Pastry humor, I love it. 

Oct 20, 2020 - 4:53:36 AM

14938 posts since 12/2/2005

quote:
Originally posted by OM45GE
 

Pastry humor, I love it. 


Thank you. I advise against entering the field; there's no dough in it.

Oct 20, 2020 - 5:01:34 AM
Players Union Member

OM45GE

USA

101733 posts since 11/7/2007

quote:
Originally posted by eagleisland
quote:
Originally posted by OM45GE
 

Pastry humor, I love it. 


Thank you. I advise against entering the field; there's no dough in it.


But it did get a rise out of you 

Oct 20, 2020 - 7:21:51 AM

slammer

USA

2939 posts since 12/30/2008
Online Now

At yeast your pastry humor isn't stupid !!!
Slammer!!!

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