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Anastasia Logacheva ha publicado una actualización
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Send help🫣
I have three bowl of cream in my fridge and all the eclairs turned out like this. What might have gone wrong?
Your go to eclair dough recipes are very welcome 🙏
Sol Damiani, Orsolya Csernák ySussan Estela Olaya7 Comentarios-
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Scoolinary Team
Hi @anastasia-logacheva
From what I can see, the oven temperature was very high and that’s why that crack formed in the eclair.
To know if you are baking at the correct temperature, it is best to use an internal oven thermometer.
Greetings.1 -
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You start off with a high heat initially, then reduce the temp lower.
For example, 210c for 10 to 15 minutes, lowering this to 150c (even lower depending on your oven), to continue baking and drying them out.
That first time and temp is very important.
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@Cary B will try this way🙏
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Scoolinary Team
💪Don’t worry about the éclairs not turning out perfectly, Anastasia —what matters most is that you tried and shared your effort with others. Every attempt brings you closer to success, and your willingness to share makes the experience even sweeter!
I hope Cary’s and Sussan’s advices help you get a better result next time.
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@Sol Damiani 🙏🙌
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Make temperature lower and use silicon pad
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Scoolinar
Same with me
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