Procedure

Appears in

Published 2003

Preheat oven to 425°F (220°C).
Prepare choux paste using formula above or using any basic choux paste formula (use all-purpose shortening instead of butter to eliminate milk solids coming from fat). Prepare one batch of dough for each variation.
Line sheet pans with parchment paper; label with the type of liquid to be used in choux paste.
Pipe dough onto lined sheet pans into strips about ¾” (2 cm) wide and 3” (8 cm) long, or into any standardized shape.
Use an oven thermometer placed in center of oven to read initial oven temperature. Record results here: _____.
When oven is properly preheated, place filled sheet pans in oven and set timer for 10 minutes, or according to formula. Bake at 425°F (220°C) for 10 minutes.
Reduce heat to 375°F (190°C) and finish baking at that temperature for another 10–15 minutes, or according to formula.
Bake until control éclairs are brown and firm to touch. To confirm doneness, remove one éclair from oven and allow to cool; if éclair holds its shape and does not collapse, remove remaining éclairs from oven.
Record bake times in Results Table 1, which follows.
Check final oven temperature. Record results here: _____.
Allow éclairs to cool slowly to room temperature on sheet pans in a warm place.

Part of

The licensor does not allow printing of this title