I feel a little ridiculous posting this question, since I just answered a hotline about lo carb, lo sugar, gluten free diet, as chocolate eclairs are pretty much the polar opposite of all that . . . but . . .
My son wants to try his hand at making chocolate eclairs today. My question is about forming the pastry portion. The recipe I am using says to put the dough in a pastry bag fitted with a 1/2 inch tip and "pipe the desired shapes onto the baking sheets." Ultimately I want to end up with 4-inch-long shapes that we can fill with the pastry cream.
So my first question is: Do I simply pipe one 4"-long line onto the sheet to make each eclair? Or do I pipe a 4"-long oval, in sort of a closed "round trip" motion, kind of like a closed race track? I have trouble believing that the 1 line approach will result in a shape substantial enough to fill, but I don't want to over-think this.
Also, can I use my icing bag set instead of a pastry bag?
Thanks in advance for your help. We are house-bound due to snow and extreme cold, and eclairs seemed like a good day-long project for a budding chef/engineer.
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
Sign Up for The Piglet Bulletin for Exclusive Recipes from Winning Cookbooks
Finally—Storage Containers That Look Nice
Is This the Best Way to Cut a Bagel?
$50 and Under (High Five!)
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)