Just Try It

Hey friend! My partner Kira and I recently made eclairs, I loved the end result but it took quite a bit more work than I had expected.

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Skills We Developed:

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• Mixing: We practiced using a hand mixer while combining separate components of the dough and while whisking the custard

• Tempering: I think I've only made a choux pastry once before this time and it was a couple years back, so it didn't surprise me that I wasn't super experienced with tempering. To do this we warmed the milk and slowly combined it with the egg mixture to attain the correct consistency. 

• Piping: My partner and I then piped out our dough from a plastic bag... But it turns out our hole was too small at first so our individual choux pastries varied in size after we fixed the hole.

• Icing: I tried to do a nice sprinkle of chocolate onto the eclair using a fork but as you can see from the photo, it didn't turn out very even.

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Overall, I was fairly content with the results as it tasted light and chocolaty. The perfect treat! We did a good job with the texture of the choux pastry but we overcooked our custard and had to add extra whip cream to it thus if we tried this recipe again we would watch out for that.