Last night we started on Unit 2- Pate a Choux. Pate a choux dough is used to make cream puffs, eclairs, cheese puffs, profiteroles...etc. Last night we made eclairs. It was different only bringing one dessert home, but I'm glad that we only made one thing last night. It can be a complicated process. Piping pate a choux is more difficult than it looks. We all need to practice. Chef said he would have nightmares because of how we piped... ;-)
Here are pictures of my very first eclairs:
We made 3 flavors: vanilla, coffee and chocolate. Yum!
Finished! They didn't look nearly as nice as chef's, but they we super tasty!
2 comments:
Grandma and I were wondering - does piping an eclair mean stuffing the cream filling inside?
Piping an eclair is actually piping out the shape of the eclair. The dough is piped into 4 inch strips that puff up when they bake. It is hard to get them even.
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