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Professional looking choux eclairs? Help needed

post #1 of 5
Thread Starter 

I really love making eclairs but i want them looking more professional. When they puff up in the oven cracks appear and the eclairs are sometimes twisted and less than perfect looking. 

 

The recipe I use is as follows:

 

125ml milk

125ml water

60g butter

pinch salt

pich sugar

140g flour

4 large eggs

 

The choux itself is perfect. it hollows out nicely and is crisp but the finish is what i'm after. I pipe it onto the tray with a basic piping bag where the one cuts the end off and pushes out the paste. I place straight into a hot oven for 30 minutes and that's it. 

 

Is my recipe at fault for causing the defects in the eclairs appearance or is it the oven temp?

 

Any advice is appreciated

post #2 of 5

If you leave the paste too long over heat after adding the flour, it will dry out and the elairs will crack and/or be misshapen

post #3 of 5

What type/size piping tip are you using?

 

mimi

post #4 of 5
Everybody's got to elevate from the norm.
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Everybody's got to elevate from the norm.
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post #5 of 5

Although I'm not a baker I attempted to make pate choux a couple years ago. I'm not quite sure what your standards are as far as "looking more professional" but I can say that these came out quite well and were the rave for our home guests. If they came out well for me, a non-baker) I can only imagine they would come out much better for someone who knows their stuff.

 

http://i306.photobucket.com/albums/nn279/pollopicua/patechoux065.jpg

 

http://i306.photobucket.com/albums/nn279/pollopicua/patechoux063.jpg

 

http://i306.photobucket.com/albums/nn279/pollopicua/patechoux057.jpg

 

 

I used the recipe from this site:

 

http://pastryfriends.com/

 

you have to sign up and download it and they send you the PDF file.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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