This month's recipe was chosen by Meeta of What's for Lunch Honey? and her co-host, Tony of Olive Juice. A chocolate eclair recipe from the sugar daddy, Pierre Hermé!
I absolutely love eclairs, but I wasn't excited about making this challenge, because I knew it would be very hard to equal the eclairs we love from our favorite bakery. Not only that, but my husband makes a great eclair and I have never made them before, so I was afraid of the "they're not as good as ...." comments.
Nevertheless, I am a Daring Baker and needed to step up to the plate and swing away. Unfortunately, I think I struck out on this challenge.
Strike one: Yesterday I made the pastry cream. Of course we have a favorite pastry cream recipe we usually use in eclairs, but I decided to try the one in the recipe, without the chocolate - since we haven't enjoyed chocolate filled eclairs in the past. Unfortunately, like many others, my pastry cream became too thick, and was a big, thick blob.
Strike two: my eclairs were sadly flat and a little too soft/eggy in the middle.
Strike three: my glaze was runny and not sweet enough for me.
But I decided to just make the best of the situation. I added whipped cream to the pastry cream, added powdered sugar to the glaze and just cut the eclairs in half and filled them and served them.
What was the reaction? "Well they're not as good as Schmidts', but they're not bad". I guess you win some, you lose some!
21 comments:
Barbara, don't give up! You should try again. I remember making cream puffs that never puffed. I couldn't tell you what I did wrong - but I have perfected the puff dough and everyone here loves them!
I am sorry to hear that. Sometimes humidity can play a part. I would try another recipe and do it again. Once you get it you will be so excited.
Well if that's a picture of your eclairs they look fantastic. Really. I just hope mine come out that well. Great job as a Daring Baker, it's all about hanging in there.
You'd never guess all the hassles you had from that lovely photo. Way to hang in there!
that is really awesome your husband makes you eclairs, I am so jealous! your eclairs look pretty even if the dropped a bit.
I bet the ones from the bakery don't have the love in them, like yours! For what it's worth, I think yours look great!
Too bad they weren't as good as you hoped, but they sure look beautiful! Keep trying, and soon you can say to your husband, "well, yours are good, but not as good as mine!" ;-)
awww sorry it wasn't a big hit in your family. at least you gave it a good DB try though :)
My first batch was gooey in the middle too! :(
You know ... if I had my choice of buying somethine really good OR having my husband make something really good OR making it myself ... I'd probably feign incompetence. On principle :)
well, they look great! Mine were a little eggy too. I think the trick is not to open the oven door when they are cooking!
Glad to know you were able to adjust the recipe to your taste. That's what baking's all about isn't it?
The picture looks like they were fabulous! So to say you made the best out of the situation is exactly right! Good work!
Mine were flat and eggy as well. Something to do with the baking time I think. They look fantastic...sometimes what YOU come up with to correct things is better than the original recipe!
I can relate! I had a few strikes too but we didn't give up! We will prevail!
Looks so pretty Barbara! Eclairs are one of fine indulgences of life! Great job!
Aaaw, well, at least now you know, lol. Lucky you having wonderful eclairs available at home and out as well.
those look great! eclairs are the best...
It's a shame that they didn't come out as good as you hoped, but they look really lovely to me!
You get bonus points for even making them, though! They look good, even if they didn't live up.
I think they look fantastic! Great photo!
We'd like to invite you to participate in our September apple and peach recipe contest (the recipe can be sweet or savory). All competitors will be eligible to win one of three prizes :)! Please email me, haleyglasco@gmail.com, if you're interested. Feel free to check out our blog for more details: http://blog.keyingredient.com/2008/08/29/september-kick-contest/
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