3 secret tips for the perfect choux pastry. Try to make eclairs using this knowledge and get a great result. Secrets of making custard dough.
Advice 1 — Important
Let the dough rest in the refrigerator. Minimum 2 hours. Half an hour before jigging the eclairs, remove the dough from the refrigerator.
Then the tubes after baking will turn out to be even, without breaks.
It is most convenient to remove the custard dough to rest immediately in a pastry bag with a nozzle. Install a clothespin near the nozzle, and wrap the free wide edge well, or also under the clothespin. Minimize air entry into the bag.
Advice 2 — Great
If your eclairs are still bursting at the seams — just before baking, sprinkle the piped tubes on top with powdered sugar, dextrose, Mikrio cocoa butter or sprinkle with vegetable oil.
Such a layer on the surface serves as protection against possible gaps and cracks.
Advice 3 — Convenient
Eclairs planted on the mat can be frozen. Some of it was baked right away, and the rest we freeze — bake later.
- Place the tubes on a mat or parchment, put them in the freezer.
- After being frozen into stone, wrap with cling film and store.
- You can store up to 14 days. I know — you will be longer, but rightly so.