[chrissie B]

hi all having a problem with my mix im sure it should be a bit thicker than what im getting , did 2 batches today 1 from the old bero book which thought had a bit of a high temp and they were abit dark so tryed another recipie better colour lower temp but mix still seemes abit loose , any ideas
chrissie b

[GrannieAnnie]

Mmmm, no expert on eclairs.  I've only made them a few times, but always turn out okay.

Are you using a bigger egg which might make it a bit loose?

This is the recipe I was given by a chef, and its what I use.

7.5oz plain flour
6oz block margarine
6 eggs (doesn't say what size)
15 fl oz water

baked on 220C/425F/Gas7

Are you beating the mix enough, or too much?  Apart from that, I can't think.

[Mrs Bee]

Been a while since I did them but this recipe gave me good results.

65g 2 and 1/2 oz plain white flour
50g 2oz unsalted butter
150ml 5fl oz water
2 medium eggs.

Also when you bake the eclairs if you have a tin that you can put over your baking sheet with enough room for the eclairs to rise that helps them to rise higher.

John Tovey recipe and tip.

edited for spelling. Really should put on the glasses before I check my typing

[GrannieAnnie]

Oooh nice tip Mrs Ball!

[chrissie B]

both my recipies had 3 eggs in them one had 4oz flour and the other ad 75g sme water and butter one had a temp of 220 for 20 mins they were dark and the other 190 for 30 mins better colour and size although both had holes on the bottom , recipie saying grease tray and run under the tap before piping on the pastry
chrissie b

[GrannieAnnie]

The chef who gave me his recipe said to make sure I grease and flour the trays well!

[Mrs Bee]

You were quite right about sprinkling the water on the greased baking tray.

My recipe says pipe using a 1.5cm plain nozzle into 8cm lengths.

Then bake at 200C or 190 fan oven or mark 6 for 18-20 minutes until risen and golden brown.

Remove from the oven and make a slit in the side of each eclair with a sharp knife to let the steam escape.
Then return to the oven for a further 2 minutes to dry out the pastry.
then transfer to a cooling tray.

Sorry I should have included this information before

[GrannieAnnie]

What does sprinkling water on the greased tray do then?

[Mrs Bee]

Oooh nice tip Mrs Ball!

You know it is amazing that I cannot remember what I did 20 minutes ago yet I can remember a cooking tip like this that I picked up years and years ago

Sad case or what

[Mrs Bee]

What does sprinkling water on the greased tray do then?

The water creates steam which helps the eclairs to puff up really well.

[GrannieAnnie]

mmmmmm, shall have to try that, even though I'm not supposed to be cooking yummy stuff!!   

[Mrs Bee]

Neither am I really, not after son caught me with his new camera at a very unflattering angle.


I will have to get my fix with the cheesecakes and bakes  I did today for my stall tomorrow.

Although I do have a boiled tin of  condensed milk, some left over digestive biscuits, cream and bananas which is screaming out for me to make a banoffi pie, or banaoffi icecream.

I really am the most hopeless case

[chrissie B]

i dont think home baked goodies are half as bad as the bought type and even though my eclairs were not perfect hubby ate 2 and he hasent got a sweet tooth .
my sister in law olwin bought a coffee cake from asda the special range they have she bought it special for our visit wen she got it out the box it was tiny and sad to say had very little taste .
chrissie b

[GrannieAnnie]

Oh I know what you mean about the shop bought stuff Chrissie.  The cakes look really nice on the picture on the box, but when you open them, there is only enough for one person! 

There is an independent bakers in Hunstanton that we like when we got there. His bread is to die for, and his Belgian buns are HUGE! 

Okay, naughty, but very nice.  Brian and I share one, and knowing Brian that is saying something!  When we went to Hunstanton 2 weeks ago, I wondered how the bread would freeze, and maybe the buns.  Sometimes buns don't freeze well do they?

Anyway, I ordered some bread and belgian buns for us to collect on our last day there.  The bread froze really well, and the sandwich loaf cuts like butter.  Even defrosted it tasted and cut just as well.

Tonight I defrosted a belgian bun, and it too was just as lovely!

Can't say that about supermarket stuff.

[mumofstig]

I think you ought to bake both of the eclair recipes and let us all taste them to see which are best 
 
well, I think it's a very good idea  mmmmmmmmmmmmmmmm