I was starting to think that my Daring Bakers challenges might be like the Star Trek movies or Madonna albums,* but that theory was, unfortunately, not proved to be correct. I give you…my eclairs:
Now the first thing you’ll notice is that there is no chocolate here. That’s because I’m allergic (it’s the caffeine), so I decided to do pina colada eclairs with a coconut-rum pastry cream and pineapple glaze. Both of those turned out to be pretty good, especially the coconut-rum pastry cream (though that may be because there was rather more rum in it than I originally intended). The pate choux, on the other hand…well, it tasted fine, but it was definitely not puffy.
Actually, they were puffy when I took them out of the oven, but they started to sink almost immediately – did that happen to anyone else? My official statement is that it was due to the high humidity levels on the day, but I have no idea if it that’s true or if there was something I could have done differently.
Even though I was disappointed that they didn’t turn out to be beautiful, I figured that they’d probably still taste good, right? Wrong! Far too sweet for me. Again, alone, each part of the eclairs was very good, but together it was just overwhelmingly, cloyingly sweet. So maybe good for others – my mom gamely ate one – but not for me, I’m afraid. I think I’d try the recipe – or at least pate choux, in general – again (I’ve made successful cream puffs in the past – maybe I was overly confident when approaching the eclairs).
Also, I have to remember not to make these recipes all in one day – things go much more smoothly when I make only one or two elements at one go. By the time things were ready to be assembled, I’d kind of lost energy and interest in the project.
*Every other one is good.