Used half of Kyung's recipe for choux to get 7 fat eclairs.
- accidentally baked them without white washing them wif egg white and also forgotten to use fork to form eclair stripes on the surface
- Baked at 400F for 15 min
- Open the oven door to let steam out
- Baked at 300f for another 20 min. Opening the oven door every 5 min
.....Keiko suggested that the dough was not evaporated enough! or too much egg was added
Eclairs turned out really huge and brown. Surface is a bit hard though the inside is soft.
A bit too salty
---> plain custard + chocolate ganache (add boiling cream to dark chocolate)
--> chocolate custard a bit too sweet. but slightly flowy texture was really suitable for the choux which is a bit salty
Dip the top part of the choux into the leftover chocolate ganache. chocolate ganache is a bit too thick forming uneven surface for the eclair
Next time:
- For ganache ( 25g heavy cream and 19 g dark curveture)
----> can also add in butter after the dark curvature has been mixed into it
- Pipe eclair like writing chinese word δΈ€
- Reduce amt of salt on the choux dough
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