tag:blogger.com,1999:blog-2411567401209723167.post1828248183565946530..comments2024-03-15T06:48:24.071-07:00Comments on Eat4Fun: Sep 02: Eclair Follow-Up (The Experiment)Eat4Funhttp://www.blogger.com/profile/06237686995789001536noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-2411567401209723167.post-46641511261654298102009-10-10T16:45:55.062-07:002009-10-10T16:45:55.062-07:00Thank you SO much for doing this! I was having su...Thank you SO much for doing this! I was having such fun with this month's challenge that I decided to go through the archives with my nieces and see what I've been missing (I just joined). The chocolate cream went well and the eclairs puffed nicely, but then deflated instantly when we took them out. I suspected that it might be a time thing, because we had some dough left and no room for more ribbons, so we made puff dots, and those worked out fine! anyhow, thanks again, and we'll try again, armed with your discoveries!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2411567401209723167.post-19526938649575637542008-09-04T19:23:00.000-07:002008-09-04T19:23:00.000-07:00So much information. Its fantastic I am going to u...So much information. Its fantastic I am going to use your advice next time i make the eclairs againRuthhttps://www.blogger.com/profile/10949830916279882759noreply@blogger.comtag:blogger.com,1999:blog-2411567401209723167.post-19405170231590744032008-09-03T18:56:00.000-07:002008-09-03T18:56:00.000-07:00It really is great that you take such care to docu...It really is great that you take such care to document every detail, on every try. We all benefit from it! Thanks for sharing what you've discovered.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2411567401209723167.post-48904049816650846542008-09-03T18:45:00.000-07:002008-09-03T18:45:00.000-07:00Very interesting! I'm going to save this post for ...Very interesting! I'm going to save this post for if I ever make eclairs again.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2411567401209723167.post-91225243156013182072008-09-03T14:42:00.000-07:002008-09-03T14:42:00.000-07:00This is the coolest Daring Bakers write up I've ev...This is the coolest Daring Bakers write up I've ever seen. Bravo for diving into this challenge and providing TONS of information. That bottle cap idea is SO smart!!! :)How To Eat A Cupcakehttps://www.blogger.com/profile/16331778825864790176noreply@blogger.comtag:blogger.com,1999:blog-2411567401209723167.post-70107191894205901532008-09-03T10:33:00.000-07:002008-09-03T10:33:00.000-07:00Great experiment. I found it was all in the consis...Great experiment. I found it was all in the consistency!! <BR/><BR/>Apu<BR/><BR/>http://annarasaessenceoffood.blogspot.com/AJhttps://www.blogger.com/profile/10922399762247148238noreply@blogger.comtag:blogger.com,1999:blog-2411567401209723167.post-87388634763589730762008-09-03T06:22:00.000-07:002008-09-03T06:22:00.000-07:00Oh wow, thank you for all of that information! I t...Oh wow, thank you for all of that information! I too had trouble with deflating and questioned the baking time. I think I will have to give these a go again with slits, higher oven temp, and a pan of water. I really appreciate all of the work you put in to figuring out these fickle eclairs!Andrea at Nummy Kitchenhttps://www.blogger.com/profile/00996300012686528629noreply@blogger.comtag:blogger.com,1999:blog-2411567401209723167.post-22336271205025787752008-09-02T23:03:00.000-07:002008-09-02T23:03:00.000-07:00I have been waiting for this post since you mentio...I have been waiting for this post since you mentioned it in the Daring Baker's forum. You have done a great job delineating the variables involved. Yes I found that the hotter the oven the better I baked mine at 220C for 25mins, and I scored the choux with a fork and used an egg wash also I pricked the éclairs to let steam escape and let them cool in the oven. I also tried all water (with no milk) and that seems to make a crisper and larger éclair. Great work and the amount of effort is impressive. I think you are right it is more the consistency of the choux that is the limiting factor (though this is a guess on my part). Love the idea of the bottle top. The photos are very clear and very educational to all bakers. I like your style.Anonymousnoreply@blogger.com