February 13, 2022 2 min read
This was my first attempt at making eclairs so please go easy on me! I'm actually really happy with how this one turned out. There are things I would do differently next time though so you can learn from my mistakes.
I followed this recipe for making the choux pastry. The instructions are so easy to follow with lots of tips to get an amazing dough.
I place a star template under a silicone baking mat, you could use parchment/baking paper instead. Also use your choice of template shape. I piped using a french star tip. I piped 2 runs of the shape next to each other and then topped those with another 2 layers. Next time I would stick with just the 2 on the baking mat and not pipe any more on top. The top layers stopped the eclair from rising and puffing up as much as I'd hoped. The recipe I used would make enough to pipe 2 large shapes or 1 large shape and lots of little eclairs.
The large eclair did puff up and brown beautifully, just the parts where I double layered the dough didn't rise as much as I wanted.
Using a small star tipped nozzle pipe the lemon cream and curd as per this recipe. I swirled the lemon curd through my cream and piped them at the same time.
Turn the eclair over and drizzle over the passionfruit curd. Next time I would use a piping nozzle to get a neater drizzle. I also made much less of the passionfruit icing glaze than in the recipe and still had a lot left over.
I made some smaller eclairs with the leftover choux pastry and wanted to show you how amazingly these ones turned out. Next time I will pipe just one layer of my large eclair and I hope to have a much nicer eclair shell to work with. It was still crunchy on the outside and delicious though.
Eclair Recipe from FlavorBender: Used for choux pastry
Creme Patissiere Recipe with Passionfruit & Lemon Variation from BBC Good Food: Used for filling and glaze
There are other flavour variations in the filling recipe link that sound amazing too. I'd love to hear from you if you make one of them.
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