This month's Daring Bakers challenge was one I was looking forward to, but unfortunately I put it off too long and my schedule got a little messed up. The day I made these it was because I had to, therefore I didn't give my full attention to detail that I normally have when it comes to these challenges.
My eclairs puffed well enough, but then many of them deflated. My only option was to create an 'eclair sandwich'. The filling was an orange-ginger buttercream, which was supposed to have cream cheese, but I used sour cream instead.
I found that the eclairs baked on the bottom of the oven before being moved to the top rack baked better than the sheet that began on top. I'm not sure why that is. But I probably should have used a fresh sheet of parchment paper because the bumps made an impression on the bottoms of some of the eclairs, which I think hindered the rise as well. The eclairs that were first on top were also eggier and a bit underbaked than those on the bottom.
I think I did well with the recipe for the choux pastry for my first time, I just rushed through the entire process and that was the problem. Next time, and there will be a next time, I will make these when I have more time to give and hopefully the results will be better.
Don't forget to check the Daring Bakers blogroll to read about others' challenges.
(EoP)
You did VERY well - love your éclairs!
ReplyDeleteSometimes that is all you want to do, just get it done. For rushing those still look delightful and yummy!
ReplyDeleteI think alot of us had the deflating problem. At least you made the best of it with your sandwiches :)
ReplyDeleteOrange ginger sour cream? I think I'm happy now :)