I've always been a fair cook, but a less than stellar baker. My pies
always taste great, but often look as if they'd been assembled by a
three year old. The DH had asked for a certain menu for his birthday
dinner today, but kept changing the requested dessert. He finally
settled on...chocolate eclairs. Now who, I ask you, actually makes
these things? You go to the bakery and point at the sinful beggars and
haul 'em home, right? Well, in a demented moment (I think a few
glasses of chardonnay was involved), I boasted that I could make 'em.
And make 'em, I did. And what astonished me was: they turned out
*great*! Mind you, like my pies, their appearance was a bit addled (I
didn't have the proper tip for the pastry bag, for a start), but
everyone raved about them:

@@@@@ Now You're Cooking! Export Format

Chocolate Eclairs

desserts

filling:
2 cups whole, 2 percent fat, or 1 percent; fat milk
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter

pastry:

1 cup water
8 tablespoons (1 sti unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup all-purpose flour
3 eggs, plus 1 extra, if needed

egg wash:
1 egg
1 1/2 teaspoons water

chocolate glaze:

1/2 cup heavy cream
4 ounces semisweet chocolate; coarsly chopped

Filling: In a medium saucepan, heat the milk and vanilla bean to a
boilover medium heat. Immediately turn off the heat and set aside to
infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until
light and fluffy. Add the cornstarch and whisk vigorously until no
lumps remain. Whisk in 1/4 cup of the hot milk mixture until
incorporated. Whisk in the remaining hot milk mixture, reserving the
saucepan. Pour the mixture through a strainer back into the saucepan.
Cook over medium-high heat, whisking constantly, until thickened and
slowly boiling. Remove from the heat and stir in the butter. Let cool
slightly. Cover with plastic wrap, lightly pressing the plastic
against the surface to prevent a skin from forming. Chill at least 2
hours or until ready to serve. The custard can be made up to 24 hours
in advance. Refrigerate until 1 hour before using.

Pastry: Preheat the oven to 425 degrees. Line a sheet pan with
parchment paper. In a large saucepan, bring the water, butter, salt
and sugar to a rolling boil over medium-high heat. When it boils,
immediately take the pan off the heat. Stirring with a wooden spoon,
add all the flour at once and stir hard until all the flour is
incorporated, 30 to 60 seconds. Return to the heat and cook, stirring,
30 seconds. Scrape the mixture into a mixer fitted with a paddle
attachment (or use a hand mixer). Mix at medium speed.
With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after
each addition to scrape down the sides of the bowl. Mix until the
dough is smooth and glossy and the eggs are completely incorporated.
The dough should be thick, but should fall slowly and steadily from
the beaters when you lift them out of the bowl. If the dough is still
clinging to the beaters, add the remaining 1 egg and mix until
incorporated.

Using a pastry bag fitted with a large plain tip, pipe fat lengths of
dough (about the size and shape of a jumbo hot dog) onto the lined
baking sheet, leaving 2 inches of space between them. You should have
8 to 10 lengths.

Egg Wash: In a bowl, whisk the egg and water together. Brush the
surface of each eclair with the egg wash. Use your fingers to smooth
out any bumps of points of dough that remain on the surface. Bake 15
minutes, then reduce the heat to 375 degrees and bake until puffed up
and light golden brown, about 25 minutes more. Try not to open the
oven door too often during the baking. Let cool on the baking sheet.
Fit a medium-size plain pastry tip over your index finger and use it
to make a hole in the end of each eclair (or just use your fingertip).
Using a pastry bag fitted with a medium-size plain tip, gently pipe
the custard into the eclairs, using only just enough to fill the
inside (don't stuff them full).

Glaze: In a small saucepan, heat the cream over medium heat just until
it boils. Immediately turn off the heat. Put the chocolate in a medium
bowl. Pour the hot cream over the chocolate and whisk until melted and
smooth. Set aside and keep warm. The glaze can be made up to 48 hours
in advance. Cover and refrigerate until ready to use, and rewarm in a
microwave or over hot water when ready to use.
Dip the tops of the eclairs in the warm chocolate glaze and set on a
sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve
chilled.

Contributor: Gale Gand

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Sun, 01 Apr 2007 20:14:30 -0700, Terry Pulliam Burd
> wrote:

>I've always been a fair cook, but a less than stellar baker. My pies
>always taste great, but often look as if they'd been assembled by a
>three year old. The DH had asked for a certain menu for his birthday
>dinner today, but kept changing the requested dessert. He finally
>settled on...chocolate eclairs. Now who, I ask you, actually makes
>these things? You go to the bakery and point at the sinful beggars and
>haul 'em home, right? Well, in a demented moment (I think a few
>glasses of chardonnay was involved), I boasted that I could make 'em.
>And make 'em, I did. And what astonished me was: they turned out
>*great*! Mind you, like my pies, their appearance was a bit addled (I
>didn't have the proper tip for the pastry bag, for a start), but
>everyone raved about them:
>
Great looking recipe snipped and saved.

Wow Squeaks, good on you.

You are not a "fair" cook, anyone that's been lucky enough to attend a
cookin' with you knows better.

DH is one lucky guy.

Koko
---
New blog in progress
http://kokoscorner.blogspot.com
updated 3/24 added mole page

"There is no love more sincere than the love of food"
George Bernard Shaw

"Terry Pulliam Burd" > wrote in message
...
> I've always been a fair cook, but a less than stellar baker. My pies
> always taste great, but often look as if they'd been assembled by a
> three year old. The DH had asked for a certain menu for his birthday
> dinner today, but kept changing the requested dessert. He finally
> settled on...chocolate eclairs. Now who, I ask you, actually makes
> these things? You go to the bakery and point at the sinful beggars and
> haul 'em home, right? Well, in a demented moment (I think a few
> glasses of chardonnay was involved), I boasted that I could make 'em.
> And make 'em, I did. And what astonished me was: they turned out
> *great*! Mind you, like my pies, their appearance was a bit addled (I
> didn't have the proper tip for the pastry bag, for a start), but
> everyone raved about them:


Congrats, the Pate choux is great stuff to start playing with.

It can make a especially good savory presentation by making large puffs, cutting
off the tops and filling them.

Good job,

Dimitri

On Apr 1, 8:14 pm, Terry Pulliam Burd >
wrote:
> I've always been a fair cook, but a less than stellar baker. My pies
> always taste great, but often look as if they'd been assembled by a
> three year old. The DH had asked for a certain menu for his birthday
> dinner today, but kept changing the requested dessert. He finally
> settled on...chocolate eclairs. Now who, I ask you, actually makes
> these things? You go to the bakery and point at the sinful beggars and
> haul 'em home, right? Well, in a demented moment (I think a few
> glasses of chardonnay was involved), I boasted that I could make 'em.
> And make 'em, I did. And what astonished me was: they turned out
> *great*! Mind you, like my pies, their appearance was a bit addled (I
> didn't have the proper tip for the pastry bag, for a start), but
> everyone raved about them:
>
> @@@@@ Now You're Cooking! Export Format
>
> Chocolate Eclairs
>
> desserts
>
> filling:
> 2 cups whole, 2 percent fat, or 1 percent; fat milk
> 1/2 vanilla bean, split lengthwise
> 6 egg yolks
> 2/3 cup sugar
> 1/4 cup cornstarch
> 1 tablespoon cold unsalted butter
>
> pastry:
>
> 1 cup water
> 8 tablespoons (1 sti unsalted butter
> 1/2 teaspoon salt
> 1 1/2 teaspoons sugar
> 1 cup all-purpose flour
> 3 eggs, plus 1 extra, if needed
>
> egg wash:
> 1 egg
> 1 1/2 teaspoons water
>
> chocolate glaze:
>
> 1/2 cup heavy cream
> 4 ounces semisweet chocolate; coarsly chopped
>
> Filling: In a medium saucepan, heat the milk and vanilla bean to a
> boilover medium heat. Immediately turn off the heat and set aside to
> infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until
> light and fluffy. Add the cornstarch and whisk vigorously until no
> lumps remain. Whisk in 1/4 cup of the hot milk mixture until
> incorporated. Whisk in the remaining hot milk mixture, reserving the
> saucepan. Pour the mixture through a strainer back into the saucepan.
> Cook over medium-high heat, whisking constantly, until thickened and
> slowly boiling. Remove from the heat and stir in the butter. Let cool
> slightly. Cover with plastic wrap, lightly pressing the plastic
> against the surface to prevent a skin from forming. Chill at least 2
> hours or until ready to serve. The custard can be made up to 24 hours
> in advance. Refrigerate until 1 hour before using.
>
> Pastry: Preheat the oven to 425 degrees. Line a sheet pan with
> parchment paper. In a large saucepan, bring the water, butter, salt
> and sugar to a rolling boil over medium-high heat. When it boils,
> immediately take the pan off the heat. Stirring with a wooden spoon,
> add all the flour at once and stir hard until all the flour is
> incorporated, 30 to 60 seconds. Return to the heat and cook, stirring,
> 30 seconds. Scrape the mixture into a mixer fitted with a paddle
> attachment (or use a hand mixer). Mix at medium speed.
> With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after
> each addition to scrape down the sides of the bowl. Mix until the
> dough is smooth and glossy and the eggs are completely incorporated.
> The dough should be thick, but should fall slowly and steadily from
> the beaters when you lift them out of the bowl. If the dough is still
> clinging to the beaters, add the remaining 1 egg and mix until
> incorporated.
>
> Using a pastry bag fitted with a large plain tip, pipe fat lengths of
> dough (about the size and shape of a jumbo hot dog) onto the lined
> baking sheet, leaving 2 inches of space between them. You should have
> 8 to 10 lengths.
>
> Egg Wash: In a bowl, whisk the egg and water together. Brush the
> surface of each eclair with the egg wash. Use your fingers to smooth
> out any bumps of points of dough that remain on the surface. Bake 15
> minutes, then reduce the heat to 375 degrees and bake until puffed up
> and light golden brown, about 25 minutes more. Try not to open the
> oven door too often during the baking. Let cool on the baking sheet.
> Fit a medium-size plain pastry tip over your index finger and use it
> to make a hole in the end of each eclair (or just use your fingertip).
> Using a pastry bag fitted with a medium-size plain tip, gently pipe
> the custard into the eclairs, using only just enough to fill the
> inside (don't stuff them full).
>
> Glaze: In a small saucepan, heat the cream over medium heat just until
> it boils. Immediately turn off the heat. Put the chocolate in a medium
> bowl. Pour the hot cream over the chocolate and whisk until melted and
> smooth. Set aside and keep warm. The glaze can be made up to 48 hours
> in advance. Cover and refrigerate until ready to use, and rewarm in a
> microwave or over hot water when ready to use.
> Dip the tops of the eclairs in the warm chocolate glaze and set on a
> sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve
> chilled.
>
> Contributor: Gale Gand
>
> Terry "Squeaks" Pulliam Burd
>
> --
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "spaminator" with "cox"

Told you it was easy! Cream puffs are even easier- just dust with
powdered sugar- don't even mess with the egg wash. If you leave the
sugar out of the pate a choux dough, they are very nice made smaller &
filled with a savory filling like chicken or lobster salad.

Dimitri wrote:
> Congrats, the Pate choux is great stuff to start playing with.
>
> It can make a especially good savory presentation by making large puffs, cutting
> off the tops and filling them.
>
> Good job,
>
> Dimitri
>
>
The pastry is easier than it looks!

--
Jean B.

On Sun, 01 Apr 2007 20:52:57 -0700, Koko rummaged among random neurons
and opined:

>You are not a "fair" cook, anyone that's been lucky enough to attend a
>cookin' with you knows better.
>
>DH is one lucky guy.

<blush!> Ah, shucks, Koko - and I am still serving your bacon and date
appetizer. You won't believe the number of people who ask me what's in
it, balk at trying it, then get talked into trying it...and rave about
it! Muchos gracias, lady!

No Sandy Eggo cookin this year, dammit, unless someone other than
Charlie wants to organize it. He's a bit under the weather, poor aulde
thing.

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Mon, 02 Apr 2007 05:06:08 GMT, "Dimitri" >
rummaged among random neurons and opined:

>Congrats, the Pate choux is great stuff to start playing with.
>
>It can make a especially good savory presentation by making large puffs, cutting
>off the tops and filling them.
>
>Good job,

Thanks, sweetie - just one question: since I am a self-professed lousy
baker...okay, I can bake, but my creations often look, uh, a mite
Salvador Dahli-ish...is there a pastry bag/tip out there that can
actually crank out eclair size dough? I had to kinda squiggle by
biggest tip, then smooth the resulting squiggles around. Made for
flatter than desired eclairs.

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Apr 2, 8:36 pm, Terry Pulliam Burd >
wrote:
> On Mon, 02 Apr 2007 05:06:08 GMT, "Dimitri" >
> rummaged among random neurons and opined:
>
> >Congrats, the Pate choux is great stuff to start playing with.
>
> >It can make a especially good savory presentation by making large puffs, cutting
> >off the tops and filling them.
>
> >Good job,
>
> Thanks, sweetie - just one question: since I am a self-professed lousy
> baker...okay, I can bake, but my creations often look, uh, a mite
> Salvador Dahli-ish...is there a pastry bag/tip out there that can
> actually crank out eclair size dough? I had to kinda squiggle by
> biggest tip, then smooth the resulting squiggles around. Made for
> flatter than desired eclairs.
>
> Terry "Squeaks" Pulliam Burd
>
> --
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "spaminator" with "cox"

There are tips that will work- I think the one I use is about 3/4-1
inch across- plain old round one.

"Terry Pulliam Burd" > wrote in message
...
> I've always been a fair cook, but a less than stellar baker. My pies
> always taste great, but often look as if they'd been assembled by a
> three year old. The DH had asked for a certain menu for his birthday
> dinner today, but kept changing the requested dessert. He finally
> settled on...chocolate eclairs. Now who, I ask you, actually makes
> these things? You go to the bakery and point at the sinful beggars and
> haul 'em home, right? Well, in a demented moment (I think a few
> glasses of chardonnay was involved), I boasted that I could make 'em.
> And make 'em, I did. And what astonished me was: they turned out
> *great*! Mind you, like my pies, their appearance was a bit addled (I
> didn't have the proper tip for the pastry bag, for a start), but
> everyone raved about them:
>
> @@@@@ Now You're Cooking! Export Format
>
> Chocolate Eclairs
>
> desserts
>
> filling:
> 2 cups whole, 2 percent fat, or 1 percent; fat milk
> 1/2 vanilla bean, split lengthwise
> 6 egg yolks
> 2/3 cup sugar
> 1/4 cup cornstarch
> 1 tablespoon cold unsalted butter
>
> pastry:
>
> 1 cup water
> 8 tablespoons (1 sti unsalted butter
> 1/2 teaspoon salt
> 1 1/2 teaspoons sugar
> 1 cup all-purpose flour
> 3 eggs, plus 1 extra, if needed
>
> egg wash:
> 1 egg
> 1 1/2 teaspoons water
>
> chocolate glaze:
>
> 1/2 cup heavy cream
> 4 ounces semisweet chocolate; coarsly chopped
>
> Filling: In a medium saucepan, heat the milk and vanilla bean to a
> boilover medium heat. Immediately turn off the heat and set aside to
> infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until
> light and fluffy. Add the cornstarch and whisk vigorously until no
> lumps remain. Whisk in 1/4 cup of the hot milk mixture until
> incorporated. Whisk in the remaining hot milk mixture, reserving the
> saucepan. Pour the mixture through a strainer back into the saucepan.
> Cook over medium-high heat, whisking constantly, until thickened and
> slowly boiling. Remove from the heat and stir in the butter. Let cool
> slightly. Cover with plastic wrap, lightly pressing the plastic
> against the surface to prevent a skin from forming. Chill at least 2
> hours or until ready to serve. The custard can be made up to 24 hours
> in advance. Refrigerate until 1 hour before using.
>
> Pastry: Preheat the oven to 425 degrees. Line a sheet pan with
> parchment paper. In a large saucepan, bring the water, butter, salt
> and sugar to a rolling boil over medium-high heat. When it boils,
> immediately take the pan off the heat. Stirring with a wooden spoon,
> add all the flour at once and stir hard until all the flour is
> incorporated, 30 to 60 seconds. Return to the heat and cook, stirring,
> 30 seconds. Scrape the mixture into a mixer fitted with a paddle
> attachment (or use a hand mixer). Mix at medium speed.
> With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after
> each addition to scrape down the sides of the bowl. Mix until the
> dough is smooth and glossy and the eggs are completely incorporated.
> The dough should be thick, but should fall slowly and steadily from
> the beaters when you lift them out of the bowl. If the dough is still
> clinging to the beaters, add the remaining 1 egg and mix until
> incorporated.
>
> Using a pastry bag fitted with a large plain tip, pipe fat lengths of
> dough (about the size and shape of a jumbo hot dog) onto the lined
> baking sheet, leaving 2 inches of space between them. You should have
> 8 to 10 lengths.
>
> Egg Wash: In a bowl, whisk the egg and water together. Brush the
> surface of each eclair with the egg wash. Use your fingers to smooth
> out any bumps of points of dough that remain on the surface. Bake 15
> minutes, then reduce the heat to 375 degrees and bake until puffed up
> and light golden brown, about 25 minutes more. Try not to open the
> oven door too often during the baking. Let cool on the baking sheet.
> Fit a medium-size plain pastry tip over your index finger and use it
> to make a hole in the end of each eclair (or just use your fingertip).
> Using a pastry bag fitted with a medium-size plain tip, gently pipe
> the custard into the eclairs, using only just enough to fill the
> inside (don't stuff them full).
>
> Glaze: In a small saucepan, heat the cream over medium heat just until
> it boils. Immediately turn off the heat. Put the chocolate in a medium
> bowl. Pour the hot cream over the chocolate and whisk until melted and
> smooth. Set aside and keep warm. The glaze can be made up to 48 hours
> in advance. Cover and refrigerate until ready to use, and rewarm in a
> microwave or over hot water when ready to use.
> Dip the tops of the eclairs in the warm chocolate glaze and set on a
> sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve
> chilled.
>
> Contributor: Gale Gand
>
> Terry "Squeaks" Pulliam Burd
>
> --
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "spaminator" with "cox"
===============
That was so funny; thanks for the recipe.
>

"Terry Pulliam Burd" > wrote in message
...


>>Good job,
>
> Thanks, sweetie - just one question: since I am a self-professed lousy
> baker...okay, I can bake, but my creations often look, uh, a mite
> Salvador Dahli-ish...is there a pastry bag/tip out there that can
> actually crank out eclair size dough? I had to kinda squiggle by
> biggest tip, then smooth the resulting squiggles around. Made for
> flatter than desired eclairs.
>
> Terry "Squeaks" Pulliam Burd

Hell as often as you are going to make them there are 2 options outside of
buying a pastry bag.

1. A zip lock with the corner cut off will work just dandy.
2. Buy a tip assortment, spray the inside of the tip you're going to use with
a little Pam and then use a zip lock to hold the tip. It's a lot easier than
cleaning the damn bags and they work as well as the plastic pastry bags.

Dimitri.

On Tue, 3 Apr 2007 14:57:10 -0700, "Dimitri" >
rummaged among random neurons and opined:

>Hell as often as you are going to make them there are 2 options outside of
>buying a pastry bag.
>
>1. A zip lock with the corner cut off will work just dandy.
>2. Buy a tip assortment, spray the inside of the tip you're going to use with
>a little Pam and then use a zip lock to hold the tip. It's a lot easier than
>cleaning the damn bags and they work as well as the plastic pastry bags.

Aaauugghhh!!! Dammit! <head slapping> Whyinhell didn't I think of
this? Of *course*! It's *perfect*! This is what comes of reading
recipes, slavishly following the directions, but not thinking them
through.

Note to self: work smart, not hard.

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd wrote:
>
> I've always been a fair cook, but a less than stellar baker. My pies
> always taste great, but often look as if they'd been assembled by a
> three year old. The DH had asked for a certain menu for his birthday
> dinner today, but kept changing the requested dessert. He finally
> settled on...chocolate eclairs. Now who, I ask you, actually makes
> these things? You go to the bakery and point at the sinful beggars and
> haul 'em home, right? Well, in a demented moment (I think a few
> glasses of chardonnay was involved), I boasted that I could make 'em.
> And make 'em, I did. And what astonished me was: they turned out
> *great*! Mind you, like my pies, their appearance was a bit addled (I
> didn't have the proper tip for the pastry bag, for a start), but
> everyone raved about them:

They are surprisingly easy to make, but something most people are afraid to
try.
My mother used to make them often. I had a cousin who worked in a dairy
and he
used to come by with quarts if whipping cream, and eclairs were a good way
to use
it up.

In article >,
Terry Pulliam Burd > wrote:

> On Mon, 02 Apr 2007 05:06:08 GMT, "Dimitri" >
> rummaged among random neurons and opined:
>
> >Congrats, the Pate choux is great stuff to start playing with.
> >
> >It can make a especially good savory presentation by making large puffs,
> >cutting
> >off the tops and filling them.
> >
> >Good job,
>
> Thanks, sweetie - just one question: since I am a self-professed lousy
> baker...okay, I can bake, but my creations often look, uh, a mite
> Salvador Dahli-ish...is there a pastry bag/tip out there that can
> actually crank out eclair size dough? I had to kinda squiggle by
> biggest tip, then smooth the resulting squiggles around. Made for
> flatter than desired eclairs.
>
> Terry "Squeaks" Pulliam Burd

Ateco brand plain tube #809 is 11/16" diameter. Don't know if I've ever
seen larger, and I don't know if you can buy only that tip or if you're
bound to buy it as part of a set. I have it as part of a set.

If you pipe the batter slowly and at about a 30? angle, you can "build"
the strip fatter than if you pipe it quickly. Capisce? If the top is
*too* bumply looking, smooth it with a wet finger or spatula if you
must.

*Be sure you use a strong pastry bag*, I recommend plastic-lined cloth,
about 14". Ateco is a brand I'm familiar with. Don't use a bag that is
too small; you want the batter in the bag to take up not more than 2/3
of it (you'll need the excess at the top of the bag).

Filling the bag will be less painful if you throw the tube into it
(seriously, it'll help position the tube snugly from the get-go) and
then set the bag into something tallish (a wide-mouth quart canning jar
comes to mind) and turn the top down around the jar some. Then scrape
the batter into the bag. Setting it in the jar will lessen the amount
that ends up at and around the top of the pastry bag. Your batter
will settle into the bag pretty well if you do it this way.

Now you've got the batter in the bag. Lift that collar you made on the
jar - you should have several inches of open space in that bag. Twist
it closed and commence to piping, twisting it more as you empty the bag.
You'll use your right hand (assuming you are right-handed) to squeeze
the batter while your left hand steadies the position of the tip.
You'll find out just how strong your grip really is. :-)

Any of that make sense?
-B
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

In article > ,
"Dimitri" > wrote:

> "Terry Pulliam Burd" > wrote in message
> ...
>
>
> >>Good job,
> >
> > Thanks, sweetie - just one question: since I am a self-professed lousy
> > baker...okay, I can bake, but my creations often look, uh, a mite
> > Salvador Dahli-ish...is there a pastry bag/tip out there that can
> > actually crank out eclair size dough? I had to kinda squiggle by
> > biggest tip, then smooth the resulting squiggles around. Made for
> > flatter than desired eclairs.
> >
> > Terry "Squeaks" Pulliam Burd
>
> Hell as often as you are going to make them there are 2 options outside of
> buying a pastry bag.
>
> 1. A zip lock with the corner cut off will work just dandy.
> 2. Buy a tip assortment, spray the inside of the tip you're going to use
> with
> a little Pam and then use a zip lock to hold the tip. It's a lot easier than
> cleaning the damn bags and they work as well as the plastic pastry bags.
>
> Dimitri.

Have you ever piped this batter through a ziploc bag, Dimitri? I think
it will be too heavy and there will be too much pressure needed * the
bag may well burst. If THAT happens, cleaning a pastry bag will seem
like a breeze.

At that, it's not THAT hard to clean those bags fercripesake! Empty it,
rinse it to get most of the remains out, turn it inside out and wash it
thoroughly in hot soapy water. Dry. BFD. "-)
The tube can be rinsed and washed similarly (though you probably won't
want to try to turn the tip inside out.)
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

In article >,
Terry Pulliam Burd > wrote:

> On Tue, 3 Apr 2007 14:57:10 -0700, "Dimitri" >
> rummaged among random neurons and opined:
>
> >Hell as often as you are going to make them there are 2 options outside of
> >buying a pastry bag.
> >
> >1. A zip lock with the corner cut off will work just dandy.
> >2. Buy a tip assortment, spray the inside of the tip you're going
> >to use with a little Pam and then use a zip lock to hold the tip.
> >It's a lot easier than cleaning the damn bags and they work as well
> >as the plastic pastry bags.
>
> Aaauugghhh!!! Dammit! <head slapping> Whyinhell didn't I think of
> this? Of *course*! It's *perfect*! This is what comes of reading
> recipes, slavishly following the directions, but not thinking them
> through.
>
> Note to self: work smart, not hard.

>
> Terry "Squeaks" Pulliam Burd

All right, Girlie, you're tempting me here. I don't think the ziploc
program will be as easy as it sounds. Make sure you use a
freezer-weight baggie. And I have the pastry bag and tips - I may do a
side by side just for the helluva it. It will be one more way I can
postpone egg decorating. . . .
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

Melba's Jammin' wrote:
> In article >,
> Terry Pulliam Burd > wrote:
>
>> On Mon, 02 Apr 2007 05:06:08 GMT, "Dimitri" >
>> rummaged among random neurons and opined:
>>
>>> Congrats, the Pate choux is great stuff to start playing with.
>>>
>>> It can make a especially good savory presentation by making large puffs,
>>> cutting
>>> off the tops and filling them.
>>>
>>> Good job,
>> Thanks, sweetie - just one question: since I am a self-professed lousy
>> baker...okay, I can bake, but my creations often look, uh, a mite
>> Salvador Dahli-ish...is there a pastry bag/tip out there that can
>> actually crank out eclair size dough? I had to kinda squiggle by
>> biggest tip, then smooth the resulting squiggles around. Made for
>> flatter than desired eclairs.
>>
>> Terry "Squeaks" Pulliam Burd
>
> Ateco brand plain tube #809 is 11/16" diameter. Don't know if I've ever
> seen larger, and I don't know if you can buy only that tip or if you're
> bound to buy it as part of a set. I have it as part of a set.
>
> If you pipe the batter slowly and at about a 30? angle, you can "build"
> the strip fatter than if you pipe it quickly. Capisce? If the top is
> *too* bumply looking, smooth it with a wet finger or spatula if you
> must.
>
> *Be sure you use a strong pastry bag*, I recommend plastic-lined cloth,
> about 14". Ateco is a brand I'm familiar with. Don't use a bag that is
> too small; you want the batter in the bag to take up not more than 2/3
> of it (you'll need the excess at the top of the bag).
>
> Filling the bag will be less painful if you throw the tube into it
> (seriously, it'll help position the tube snugly from the get-go) and
> then set the bag into something tallish (a wide-mouth quart canning jar
> comes to mind) and turn the top down around the jar some. Then scrape
> the batter into the bag. Setting it in the jar will lessen the amount
> that ends up at and around the top of the pastry bag. Your batter
> will settle into the bag pretty well if you do it this way.
>
> Now you've got the batter in the bag. Lift that collar you made on the
> jar - you should have several inches of open space in that bag. Twist
> it closed and commence to piping, twisting it more as you empty the bag.
> You'll use your right hand (assuming you are right-handed) to squeeze
> the batter while your left hand steadies the position of the tip.
> You'll find out just how strong your grip really is. :-)
>
> Any of that make sense?
> -B

I just use a gallon size ziploc bag. You can cut the hole the size you
need it that way. I hate washing pastry bag tips...lol

--
God got a virgin pregnant by magic; God doesn't play by the rules.

-Izzy, Grey's Anatomy

Melba's Jammin' wrote:
> In article >,
> Terry Pulliam Burd > wrote:
>
>> On Tue, 3 Apr 2007 14:57:10 -0700, "Dimitri" >
>> rummaged among random neurons and opined:
>>
>>> Hell as often as you are going to make them there are 2 options outside of
>>> buying a pastry bag.
>>>
>>> 1. A zip lock with the corner cut off will work just dandy.
>>> 2. Buy a tip assortment, spray the inside of the tip you're going
>>> to use with a little Pam and then use a zip lock to hold the tip.
>>> It's a lot easier than cleaning the damn bags and they work as well
>>> as the plastic pastry bags.
>> Aaauugghhh!!! Dammit! <head slapping> Whyinhell didn't I think of
>> this? Of *course*! It's *perfect*! This is what comes of reading
>> recipes, slavishly following the directions, but not thinking them
>> through.
>>
>> Note to self: work smart, not hard.
>
>> Terry "Squeaks" Pulliam Burd
>
> All right, Girlie, you're tempting me here. I don't think the ziploc
> program will be as easy as it sounds. Make sure you use a
> freezer-weight baggie. And I have the pastry bag and tips - I may do a
> side by side just for the helluva it. It will be one more way I can
> postpone egg decorating. . . .

Oh, it is! LOL! it's totally easy!

--
God got a virgin pregnant by magic; God doesn't play by the rules.

-Izzy, Grey's Anatomy

I've made Eclairs for years,,,This recipe is far too complicated,,,Egg
wash ..NO Mixer....No! etc etc etc !!!!!!!


Dance as though No one is Watching !
Live The Moment !

On Apr 4, 5:58 am, Melba's Jammin' > wrote:
> In article > ,
>
>
>
>
>
> "Dimitri" > wrote:
> > "Terry Pulliam Burd" > wrote in message
> .. .
>
> > >>Good job,
>
> > > Thanks, sweetie - just one question: since I am a self-professed lousy
> > > baker...okay, I can bake, but my creations often look, uh, a mite
> > > Salvador Dahli-ish...is there a pastry bag/tip out there that can
> > > actually crank out eclair size dough? I had to kinda squiggle by
> > > biggest tip, then smooth the resulting squiggles around. Made for
> > > flatter than desired eclairs.
>
> > > Terry "Squeaks" Pulliam Burd
>
> > Hell as often as you are going to make them there are 2 options outside of
> > buying a pastry bag.
>
> > 1. A zip lock with the corner cut off will work just dandy.
> > 2. Buy a tip assortment, spray the inside of the tip you're going to use
> > with
> > a little Pam and then use a zip lock to hold the tip. It's a lot easier than
> > cleaning the damn bags and they work as well as the plastic pastry bags.
>
> > Dimitri.
>
> Have you ever piped this batter through a ziploc bag, Dimitri? I think
> it will be too heavy and there will be too much pressure needed * the
> bag may well burst. If THAT happens, cleaning a pastry bag will seem
> like a breeze.
>
> At that, it's not THAT hard to clean those bags fercripesake! Empty it,
> rinse it to get most of the remains out, turn it inside out and wash it
> thoroughly in hot soapy water. Dry. BFD. "-)
> The tube can be rinsed and washed similarly (though you probably won't
> want to try to turn the tip inside out.)
> --
> -Barb, Mother Superior, HOSSSPoJhttp://jamlady.eboard.com- Comfort Food for Bob Pastorio, updated
> 3-16-2007http://web.mac.com/barbschaller- blahblahblog - Orange Honey
> Garlic Chicken, 3-29-2007http://www.caringbridge.org/visit/amytaylor- Hide quoted text -
>
> - Show quoted text -
I totally agree with you on using plastic bags. Pate a choux dough is
pretty heavy for that. A pastry bag & tip is the best way.

On Wed, 04 Apr 2007 07:54:18 -0500, Melba's Jammin'
> rummaged among random neurons and opined:

<snip of some good suggestions>

>Any of that make sense?

Of course. Thanks, Barb.

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Wed, 4 Apr 2007 11:31:45 -0400, (Carmen Fla.)
rummaged among random neurons and opined:

>I've made Eclairs for years,,,This recipe is far too complicated,,,Egg
>wash ..NO Mixer....No! etc etc etc !!!!!!!

Well, thanks for that, although your post would be a lot more helpful
if you posted a recipe rather than simply criticizing the recipe I
posted. TIA.

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"