The Life of an Eclair: Part 2

Baking Eclairs
Baking Eclairs

After the eclairs are piped, we bake them in the deck oven. Pâte à Choux is a little persnickety when it’s being baked. The vent should always be opened mid-bake – if not, they collapse and lose their tubular shape, or they explode and tear down the sides.

Baked Eclairs
Baked Eclairs

After baked golden brown and delicious, we let our eclairs cool, and we store them until they are ready to be finished.

The Life of an Eclair: Part 1

The Life of an Eclair: Part 3