What can i use to pipe eclairs?

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Alexie Kunze asked a question: What can i use to pipe eclairs?
Asked By: Alexie Kunze
Date created: Fri, Mar 12, 2021 4:57 AM
Date updated: Wed, Jun 22, 2022 12:10 PM

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Top best answers to the question «What can i use to pipe eclairs»

Piping Eclairs

I like to use a star tip (#829) to pipe eclairs. The ridges help the eclair rise higher. Plus, they look great. If you don't have a star tip, you can use a round tip.

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Piping Eclairs. When you’ve made your choux dough, transfer it to a piping bag to get started. I like to use a star tip (#829) to pipe eclairs. The ridges help the eclair rise higher. Plus, they look great. If you don’t have a star tip, you can use a round tip. Then use the tines of a fork to create ridges on the sides of the piped eclairs.

Martha shows how to pipe dough for eclairs using a pastry bag Martha shows how to pipe dough for eclairs using a pastry bag Martha Bakes | How to Pipe Dough for Eclairs | PBS

Pipe pastry cream onto bottom halves éclair. Lightly place top halves on top of pastry cream. Pipe and Fill Method. Use a fine-tipped nozzle to create three holes in the bottom of each éclair.

Whip up a batch of pastry cream, whipped ganache, or whipped cream and fill the éclairs. You can either cut them in half and pipe the filling in decoratively, or you can make three holes at the bottom of the éclair with a round piping tip or pen and then fill the éclair with a pastry bag.

For piping eclairs you have to use French star tip , again this is a must for neat looking eclairs. Believe me, you won’t get the same crack free, neat looking result with any other piping nozzle, particularly do not use round piping nozzle ; Pipe in 45° angle, as evenly as you can. It might look skinny as you pipe but the dough will rise, don’t worry.

You can fill your eclairs using a piping bag with a long, thin nozzle. To do this, pour the buttercream into the piping bag, carefully insert the nozzle into the éclair and pipe the cream into the cavity of the pastry.

Recipe Notes. Alternative piping bag: If you don't have a piping bag or don't want to fuss with one, just transfer the choux paste to a large zip-top bag when it's time to pipe. Snip off a quarter-inch from one of the corners and proceed with piping. Same goes for when it's time to fill the eclairs with pastry cream!

You can use a plastic bag with a large 1/2 inch cut in the tip. If using a tip, I’d recommend a plain round piping couplet (the piece you put inside the bag then put the piping tip on and screw a nut to secure the tip), large round size 806 piping tip, A1 piping tip, or a large star size 829 piping tip. When I make eclairs or cream puffs I use a regular round piping couplet,

For éclairs: Using a pastry bag, pipe the batter into 5" logs about 1/2" to 3/4" in diameter. If you don't have a pastry bag, place a sandwich bag into a glass, rolling its edge over the rim to hold it in place. Spoon the batter into the bag. Cut off 1 corner of the bag, making a 1/2" cut.

Use a butter knife to spread the chocolate ganache onto the top of the eclairs. If using chopped nuts, sprinkle the chopped hazelnuts onto the ganache-covered eclair.

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