![]() Having said that, I’m going to share with you here all my tips on making PERFECT eclairs that are nice and puffy, with a beautiful shell and with no cracks. ![]() If you’re new to making choux pastry, then how about starting with profiteroles first? Profiteroles are easier and more forgiving than classic eclairs, and I’ve got an excellent recipe for making profiteroles. The more you make choux pastry, the more you will be able to “read” your dough and follow these signs intuitively. There are key signs to look for at each step of making choux pastry, before you proceed to the next step. If you do use cups however, pay extra attention to the consistency of the dough at each step to make sure you’re on the right track. The consistency of your choux pastry dough is key! Always WEIGH your ingredients, rather than relying on cup/volume measurements for guaranteed, consistent results. It’ll help you troubleshoot common issues that you may encounter when making eclairs or any choux pastry dessert. It’s been a long time coming, but here it is! However, I do encourage you to read my choux pastry troubleshooting recipe postfirst for a detailed and comprehensive guide on how to make perfect choux pastry and how to fix any shortcomings with the dough. My classic choux pastry troubleshooting post is one of the most popular posts on my blog, and I’ve had many readers ask me for a follow up post dedicated to classic eclairs. Today, I’m going to show you guys how to make Foolproof, Perfect Classic Eclairs! You’ve probably tried all the recipes that claim to make perfect eclairs, and still ended up with flat, depressing eclairs instead? Well, then you’ve come to the right place! □ Have you been left wondering why your eclairs always came out flat or soggy? Or why they have a concave-shaped bottom, or a huge crack right down the middle on the bottom? Deliciously crisp, puffy and perfect chocolate eclairs filled with chocolate or vanilla pastry cream. Reference: Wikipedia: Fun Facts about Eclairs.įind all of the National Food Holidays to spice up your food truck menu specials throughout the year.Here’s all you need to know about making Perfect Classic Chocolate Eclairs! This foolproof tutorial will guide you through the recipe step by step, and also discuss eclairs troubleshooting tips for common recipe pitfalls. If we can verify that the facts we will give the reader credit in the article. Let us know if we may have missed any chocolate eclair fun facts in the comment section below. Long Johns are not identical with eclairs, as Long Johns use doughnut pastry, which is yeast-risen or batter-derived, rather than choux dough, which is steam-puffed. Some pastry chains in the US and Canada market Long Johns as eclairs.June 22nd is National Chocolate Eclair Day.Many people believe that eclairs got their name from the glistening sparkles from the frosting that resembles a lightning bolt. The eclair originated during the nineteenth century in France where it was called “pain à la duchesse” until 1850.The dough of the chocolate eclair is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside.We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?” For today’s Did You Know we will look at chocolate eclair fun facts.Ĭhocolate Eclair Fun Facts: An eclair is an oblong pastry made with choux dough filled with a vanilla cream and topped with chocolate icing. As we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know. The internet is full of fabulous facts about everything from current events to the history basket weaving and chocolate eclair fun facts.
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