A trick I picked up for eliminating those pesky trapped air bubbles…
Fill a piping bag with the choux and smoosh the paste as shown above, then pipe directly into another bag keeping the tip submerged in the paste. Any air pockets fill themselves in. Voilà!
It does mean using two bags, but then again I’m the skinflint who washes out and re-uses disposable bags, so no big deal. 😏
This! Eclairs are my favorite but for some reason I find piping choux in neat lines (vs round mounds) so daunting! I can’t wait to try this, thanks Nicola!
Has anybody experienced bottoms of eclairs that are too thin - leading to big holes when trying to fill them? I am talking feuilletine-style thin. I am using a fan oven and reduce the heat as mentioned here.
A trick I picked up for eliminating those pesky trapped air bubbles…
Fill a piping bag with the choux and smoosh the paste as shown above, then pipe directly into another bag keeping the tip submerged in the paste. Any air pockets fill themselves in. Voilà!
It does mean using two bags, but then again I’m the skinflint who washes out and re-uses disposable bags, so no big deal. 😏
Could you freeze the final filled eclairs?
Can’t wait to try these! Do you have a good place to purchase piping bag tips?
This! Eclairs are my favorite but for some reason I find piping choux in neat lines (vs round mounds) so daunting! I can’t wait to try this, thanks Nicola!
Has anybody experienced bottoms of eclairs that are too thin - leading to big holes when trying to fill them? I am talking feuilletine-style thin. I am using a fan oven and reduce the heat as mentioned here.
I’m curious why you douse the choux with confectioner’s sugar before baking. Does it help to create a crisp exterior?
Hi Nicola!
Great post, so informative. Curious what gluten free flour you used for your test? Or is there a brand/formula you would recommend? Thank you so much!