12 Comments
Feb 6, 2022Liked by Nicola Lamb

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. 😏

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This is such a good idea. I have to say I used a shameful amount of piping bags during this weeks test. Time for someone to create a properly good resuabe one that doesn't end up stinking! Whats your limit on reusing? I love skinflint energy!

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No limit. Dozens of times. I tell myself I’m saving the planet. 😉

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Feb 6, 2022Liked by Nicola Lamb

Could you freeze the final filled eclairs?

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Hey Anna, I'm afraid they wouldn't be very nice. You could do it, but they would be quite soggy when you defrosted them. I can highly recommend an ice cream sandwich made with choux buns though!

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Can’t wait to try these! Do you have a good place to purchase piping bag tips?

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Hiya. I actually got all of my tips during my brief stint at pastry school all those years ago. Both Wilton and DeBuyer make good tips though, so google for the brand and then go from there.

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Feb 6, 2022Liked by Nicola Lamb

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!

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ME TOO! Dont you worry. Just scrape it up and pop straight back into the bag. Also dipping in chocolate hides all sins in the end. You can do it!

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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.

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Mar 2, 2022·edited Mar 2, 2022

I’m curious why you douse the choux with confectioner’s sugar before baking. Does it help to create a crisp exterior?

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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!

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