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Bake Off Bake Along #7 | Eclairs

Morning all!

I'm still catching up on my bake off series, so here's week 6 for you, even though I baked these last week. I'm well aware of the fact that all that This Particular seems to be at the moment is bake off posts, and to be honest if I didn't have these, I'd probably be quite stuck and there'd be no new posts for you to read. It's not that I don't want to write at the moment, quite the opposite, I just don't feel like I have anything to write about. So please bear with me during this little dip in productivity, I'll get there soon.

So here's my less-than-adequate attempt at eclairs. I'm not sure if I cheated here but I have made eclairs once before, and fairly successfully; I'm a thorough believer in the fact that a much bigger deal is made out of choux pastry than needs to be. If you can follow instructions, you can make choux pastry. However before, I slightly over-salted the mixture (ha ha) and made them... very savoury to say the least.

This time however was a much sweeter affair, I used this recipe by Paul Hollywood and the actual buns turned out quite well - thank you Mr Hollywood. The only thing I think I would have done differently, is waited much longer before turning the oven temperature down (see recipe), as they are quite pale - unless they're supposed to be like that? Who knows.


And I think this is where I fell down a little. I had every intention of making a raspberry coulis and mixing into the cream slightly to make a marbled, swirly effect (technical term for you there), then topped with a shiny and much more fluid chocolate ganache.

I think I was being lazy and just decided to plonk the raspberries in the cream whole once piped into the buns, which looked neither completely appetising, nor professional (not that any of my bakes are but I like to try y'know). And also because raspberries are now out of season, they were definitely too tart.

I made 1:1 cream:chocolate ganache which was the wrong type. Paul just says to melt some chocolate and dip the buns in, but I didn't think that would be enough, and still don't. Next time I'll make a 1:2 ganache for sure so that it's nice and soft.


Either way, as usual they still tasted alright, and I didn't have any complaints so I guess that is proof there is a silver lining to every cloud.

Have you ever made choux pastry before?