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Eclairs - PastryPal
Make your own classic eclairs, with pate a choux, using step-by-step photos to guide you. ... Been knee-deep in pastry cream more days than I care to remember. And made this glaze so often, it courses through my veins. ... .. I made the dough with 5, which the recipe called for, and it seemed way too watery. |
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It's actually been a few years since I made éclairs, so I might be forgetting a few things, but here are my immediate reactions to the recipe:. |
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How to Make Eclairs - The Kitchen Magpie
Choux pastry is essentially a blending of water, butter, flour and eggs. There is no ... When they are cooled, slice them carefully and fill them with plain whipped cream or as I did, my Strawberry Whipped Cream. ... . Mine were super runny. :(. |
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Chocolate Eclairs Recipe : Food Network
Each step is not that hard, but my eclairs were a little smaller than suggested ... .. the dough was too stiff with 3 eggs but really runny and hard to control with 4. |
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I followed the recipe exactly, but the dough was so runny that the puffs didn't hold their shape, and came out ... This is my 3rd attempt at making the pate a choux. |
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Choux Pastry | Pâte à Choux Recipe - Rasa Malaysia
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How to thicken pastry cream? - Home Cooking - Chowhound
I made pastry cream to fill Eclairs last night and its a bit more pourable then pudding like. How do i thicken it? I really don't want to start all over. |