The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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moe4life's picture
moe4life

New member to Website

Hello to all!  Since I am a new member, I would like first to say Hello to everyone.

Next, I would like to let everyone know that my main goal is to become a  much better baker - anything from candy to breads.

Any recipes and/or tips would be greatly appreciated.

Thanks to all.

moe4life 

 

 

Comments

moe4life's picture
moe4life

moe4life

I have attempted several times to follow several recipes to make Eclairs.  Unfortunately, every recipe has failed either in the inside (filling) or the outside (shell).  Does anyone have a fool-proof recipe for both items...inside and outside?

Please help me.....

 

 

Floydm's picture
Floydm

Have you tried the eclair recipe posted here? It is really simple. I'm terrible with pastry and even I've had success with it. Give it a shot.

browndog's picture
browndog

Can you say what the problems have been? A shell that doesn't puff, or a filling that's too runny, or what?

moe4life's picture
moe4life

moe4life

Thank-you so much for getting back to me so soon!  Ok, every recipe that I have tried; the shell is flat without any fluff to it and the filling is runny like a mushy pudding. 

Any suggestions or recipe?  My Husband is waiting patiently to eat one that I have baked.

Will be waiting for your response.

My Husband thanks you, too.

 

 

 

browndog's picture
browndog

Hi, Moe,

Floyd's recipe is exactly like mine, and is pretty much a standard for eclairs or cream puffs. If it doesn't work for you maybe you could tell us how you're going about the process?

Also the cream recipe on site looks foolproof to me, but here is a 'cheating' version I used this Christmas that is really no-fail in my opinion. You might want to try it just for fun, but it's very rich--all that cream.