ft. triple chocolate éclairs + deep dive into choux science
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!
I’m curious why you douse the choux with confectioner’s sugar before baking. Does it help to create a crisp exterior?
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!