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10th, January Doll Freemarket in S. Korea.
magcloset.ivyro.net
If you have interest in these, please E-mail to me.
te_k@naver.com
Ok, best effort yet (2nd try making these). The eclair shells were just about right hollow, dry, mostly crack-free, and relatively straight and even. The fondant was easy to make, but some practice is needed to get it to the right consistency with water/glucose when it is melted down. Also, the glazing needs more practice. Definitely a reject by professional standards, but I'm happy with it overall. A great achievement for at home, I think.
The eclairs are filled with an almond flavored pastry cream and a coffee flavored pastry cream. Choux and pastry cream recipes generously provided by Chef Francisco Migoya (www.thequenelle.com). If he sees this: thanks for providing a basis for my self-education in culinary arts. Chefs like you are amazing for what you do and your generosity sharing their knowledge so folks like me can learn.
Event: Leipziger Buchmesse 2013
Location: Germany
Model: Ray & Liz
Links: flickr / animexx / deviantART / 500px / CosBase
10th, January Doll Freemarket in S. Korea.
magcloset.ivyro.net
If you have interest in these, please E-mail to me.
te_k@naver.com
10th, January Doll Freemarket in S. Korea.
magcloset.ivyro.net
If you have interest in these, please E-mail to me.
te_k@naver.com
Chocolate Eclair for August Daring Bakers Challenge. Just baked these this afternoon. story and recipe is here