Results

When éclairs are completely cooled, evaluate average height as follows:

• Slice three éclair shells from each batch in half lengthwise, being careful not to compress.
• Measure height of each éclair shell by placing a ruler along the flat edge at its center. Record results for each of three éclair shells from each batch in 1/16” (1 mm) increments in Results Table 1.
• Calculate the average éclair shell height by adding the heights of the éclairs and dividing this by 3. Record results in Results Table 1.

Evaluate the sensory characteristics of completely cooled products and record evaluations in Results Table 2. Be sure to compare each in turn to the control product and consider the following:

• Crust color, from very light to very dark, on a scale of 1 to 5
• Crust texture (soft/crisp, moist/dry, etc.)
• Inside appearance (color, amount of webbing, etc.)
• Inside texture (tough/tender, moist/dry, etc.)
• Flavor (egg flavor, floury taste, saltiness, etc.)
• Overall acceptability, from highly unacceptable to highly acceptable, on a scale of 1 to 5
• Add any additional comments, as necessary.