For Tuesdays with Dorie this week, our assignment was Bubble Eclairs. These are choux pastries piped or spooned into three cojoined blobs and filled with whatever takes your fancy.
I tried Dorie's suggestion of using a mini icecream scoop to shape the puffs, but after two eclairs, it clogged up and did nothing, so I went back to a teaspoon - so much less hassle, although not quite as even. I used the egg wash on top of the exclairs to help give them a nice golden colour.
For ease, I filled my bubble eclairs with whipped cream and simply dusted them with icing sugar - sometimes, simplicity is best. I started trying to pipe the cream in, but found the bumpy shape did not facilitate this well, so I went back to cutting them in half before filing them with cream.
To see what creations the other Dorie bakers came up with, visit the LYL section of the TWD website.
I piped mine out and had issues with them NOT cojoining! Next time I will definitely use a teaspoon! Yours look tasty!
ReplyDeleteYum. I looove choux pastry.
ReplyDeleteYour eclairs look delicious! I think next time I'll make them smaller, using a teaspoon like you did. Thanks for the tip!
ReplyDeleteHehe I would be tempted just to make an eclair because choux can be so sticky to work with! :)
ReplyDeleteThe tea spoon is a good idea then you get smaller eclairs and more of them.
ReplyDeleteWe loved them at my house. Yours look yummie.
oh yum - we used to have these with chocolate icing when I was young and I loved them so much (maybe called cream puffs???)
ReplyDeleteGreat minds think alike - I went with whipped cream too :-)
ReplyDeleteI used a small cookie scoop and that worked out well; I think if I had to spoon these out by hand, I would have lost patience...Not that I ever lose patience...
Looks delicious!
ReplyDeleteI piped and they stuck together but I did find them fragile when I went to cut them in half. Good job on yours!
ReplyDeleteI used some whipped cream that I flavored with strawberry rhubarb preserves. This recipe was simple and delicious!
ReplyDeleteTasty conjoined blobs! I also used whipped cream--kept it simple, but still good.
ReplyDeleteI piped mine out and definitely overlapped them. I was a bit concerned that they wouldn't look good, but it worked out OK. I only had one that wouldn't conjoin.I like your idea of the simplicity... Sometimes that is definitely the best! After all, who doesn't like a vehicle for whipped cream?
ReplyDeleteI agree that simplicity is often best with something like this. Yours have such smooth golden tops, I think I may use a teaspoon next time instead of a cookie scoop.
ReplyDeleteCute-like the simplicity. I used a small cookie scoop but it was a little exhausting so I brought in my husband to help.
ReplyDeleteYou are right some times simplicity is best. I enjoyed these but found they were a lot of work with 3 separate recipes to make. I cut them in half also which made filling them easy. I look forward to next month's selections.
ReplyDeleteBubble eclairs just sound fun...and yours look delicious.
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