“Ooh get Choux”

This has definitely been my most exciting bake and I am super proud!! Eclairs! 

I’ve seen Choux pastry done so many time on bake off and Masterchef and always thought it looked so complicated and strange the way you have to mix it furiously on the hob to get the glossy dough so I was determined to try it. I had a crazy busy day at work and definitely bored of the sound of my own voice so sticking my music on loud and wearing star baker apron was definitely going to cheer me up. 

It’s seems the same with all the recipes I look it, I am always so shocked with how little ingredients they have, maybe this is just compared to Savory meals that seem to have so much which stresses me out. I used the Paul Hollywood good food recipe for eclairs as it seemed to have much clearer guidance which is exactly what I wanted. The dough was glossy and smooth which made the piping easier even though I had no idea how wide I needed to cut the end of the piping bag so I think next time I would have it a little bigger. I literally sat starting at them bake the whole time and loved seeing them rise but also become golden and crispy. The recipe was very clear to NOT OPEN THE OVEN DOOR, but when you’re told not to do something you have to fight the urge to do it. Even once I put the whipped cream in the centre, the eclair were still so light and crisp so adding the chocolate on the top was just the finishing touch. 

I’m taking them to a family lunch so I’m hoping for good reviews 🤎