How to get my dough more solid?
My pastry dough was very runny before putting into piping bag. I ended up tossing in a bunch more flour. Does the type of flour matter? I initially used brown rice flour, then later added tapioca flour, because those were the GF flours I had available. Even after getting it to to form, it was still very soft and didn’t hold much shape while baking.
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Recipe question for:
A Lemon-Strawberry Éclair to Share
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I was not very clear in that recipe, which I just edited, but it takes a few hours to propagate. Here is my updated material:
In a large sauce pan, heat the milk, butter and 4 tbs of water over a gentle heat until the butter melts. Then increase heat until it just reaches a boil. Remove from heat
Now quickly pour in the entire flour mixture, and immediately stir the mixture vigorously! KEEP stirring until the flour has absorbed the water and a dough is formed. Now return the pan to the stove, on low heat. KEEP stirring the mixture until it is smooth, glossy, and comes away from the sides of the pan. It will take about 1-2 minutes. We are cooking the flour here.
Transfer the flour blob to a large bowl. IMPORTANT: let it cool down to below 160F, as don't want to cook the eggs in the next step!! Now add 1/2 the beaten eggs, mixing with a heavy spoon, and add additional egg 1 tbs at a time, until the mixture looks gloopy and glossy. Pouring a spoonful should fall slowly and form a triangle shape off the edge of the spoon. It will take most of the eggs to achieve this. But don't use any extra egg or it becomes too runny!
Hope this is helpful.