Describe the process
of making éclairs.
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First, I made the dough in a medium saucepan. After it
formed into a ball, I took it off heat and began to add the eggs. I put that in
the oven and then started to work on the filling. I prepared my ingredients for
the filling and then mixed it with my butterscotch pudding mix, because I did
not have any vanilla at home. I filled the shells of the pastry after I took it
out of the oven. I then melted chocolate with butter, confectioner’s sugar, and
vanilla and poured it on top of the éclairs.
What are the various
parts?
There was the dough, the filling, and the chocolate sauce.
What is unique about
the dough (pate achoux)?
It was first cooked on top of the stove to form the dough
and then baked in the oven.
What would you do
differently next time?
I would use a pastry bag to pour the éclairs out on the pan
so it would be smoother!
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