Hi! Thank you for this video. My eclaire are very tasty, but very ugly 😂Can I ask you why your puffs so dark? Is it possible to make them more golden ? Sorry for my English. Thank you
If they are more golden, they may not have enough structure to support themselves. This technique necessitates a shell that is on the darker side, if you are making them in rings of this height.
You gotta keep making more videos! Been following you on reddit for a while. :]
Hayyyy, thanks for the tips
How did you cut the fiberglass? Does it expose the fiberglass on the ends and risk getting that into the food?
that's beautiful
Thanks for this video!
Thank you! ❤
can i use parchment paper for the sides ?
You can, but it won't have quite the same effect. The perforations on the silicone help the choux "grab" onto the sides as it bakes.
Hi! Thank you for this video. My eclaire are very tasty, but very ugly 😂Can I ask you why your puffs so dark? Is it possible to make them more golden ? Sorry for my English. Thank you
If they are more golden, they may not have enough structure to support themselves. This technique necessitates a shell that is on the darker side, if you are making them in rings of this height.
@@fluffymunchkin Could you please tell what is size of your forms.thank you very much!
@@yoshih.8910 1.75 inches high, 3.125 inchs diameter (sorry for the imperial measurement)
To make a lighter color choux use water instead of milk for the panade. Alternatively you could use half water half milk.
How long do you leave them to dehydrate?
30-60 min. Check the written recipe linked in the description!
Hello. Can you plz advise what form to use for eclairs to make the same effect? Thank you!
Oval shaped tart rings. You would use the same methodology, but bake them for less time - probably about 30 minutes.