Blooms and Baking by Amy Ho

Author:Amy Ho [Ho, Amy]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2020-03-26T00:00:00+00:00

JASMINE and HONEY ÉCLAIRS

Éclairs start the same way cream puffs do, by making a choux pastry and topping each portion of dough with a cookie-like crust. The craquelin crust is optional but adds so much more flavor and texture to each choux pastry. What differentiates an éclair from a cream puff is the shape in which it’s piped. For éclairs, choux dough is piped into a log instead of a mound. Éclairs are baked in a similar fashion, starting at a higher temperature and then changing to a lower temperature to ensure the center of each pastry is cooked through. Once cooled, these éclairs are filled with the most luscious whipped jasmine-honey ganache and topped with a simple glaze and edible flower.

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