Eclairs 3.0 -- No More Cracks!
Thank you @LaPatedeDom-fr for improving my eclair technique!
Dom’s Eclair video: https://youtu.be/BuqperGBL88
00:00 Intro
01:08 Experiments
04:56 Eclair Instructions
Cream puff video with all the components: pate a choux, pastry cream, diplomat cream, and chocolate glaze: https://youtu.be/Pwi7wPzlbbs
Specialized Equipment:
Ateco 867 tip https://amzn.to/38tHB9s
Ateco tip set that includes both 864 and 804 https://amzn.to/3jnciPu
Perforated Silicone Mat https://amzn.to/2MPUulT
These affiliate links help my channel. Thank you for your support!
Use Ateco 867 tip to pipe eclairs. After making pate a choux, place it in a piping bag and let it sit 1-3 hours at room temperature before piping. This is very important to avoid cracks. Pipe eclairs either on parchment paper or a perforated silicone mat. Each eclair should be 5 inches long and you should have 2 rows of 4 eclairs. Spray them with water. Touch up the bumps with a wet finger. Dust with powdered sugar in a sieve twice. Bake one baking sheet at a time in the preheated 350F (180C) oven with a rack in the bottom third without convection (this is important to prevent cracking) for 45 minutes or until completely firm and brown. Then pipe the second sheet of eclairs and bake.
Filling works exactly like for the cream puffs, but you’ll need to make two holes in the bottom instead of one.
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