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Eclairs (again)
So, the flour!
Bread flour is the way forward because of high gluten. Using all purpose and baking powder ……. Nah.
any thoughts on this?
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3 Replies
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Hi David
You should use a flour with medium strength, a flour without so much gluten would have to have another formulation since it would not absorb the amount of liquid that this recipe contains. On the other hand, baking powder would not help, this type of baking does not require leavening agents, it requires the protein in the flour.
The bomb dough or choux pastry is a simple dough, eggs, flour, water/milk, salt and butter. The success of this dough is in its preparation and the care we give it in its preparation and baking.
Greetings.
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13% protein bread flour otherwise you get a hollow eclair.
it seems to be an ongoing issue with these courses. Experts not stating the type of flour or % of protein flour etc. definitely something to look into
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Hi David
Thank you for your message, I am going to send your suggestion to the content team for review since this information is important and I agree with you that the percentage of flour is a key point for the success of this recipe.
Greetings.
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