Monday, November 9, 2009

Eclairs Choux Dough

So I attempted choux dough in class last Saturday. The dough rises by entrapping steam. I might have added too many eggs making it less likely to rise and of course my profiteroles and eclairs came out "choto" or flimsy. I attempted again at home. Less eggs (you have to mix in one egg at a time). This time around they did rise a bit more, but I think it is in the pattern you use when you pipe the batter/dough on the silpat.
I might try zig-zag....
practice makes perfect

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