Our project this week at Tuesdays with Dorie was one of the recipes for the very versatile choux pastry from Baking Chez Moi, Bubble Éclairs.
The recipe for the dough was no different from others I've made (there seems to be a standard ratio of liquid:butter:flour:eggs from which there's not much deviation), but the shaping was: 3 mini puffs placed close together so they joined as they baked, Dorie's twist on the éclair shape. I usually pipe the dough out but used a #70 cookie scoop to portion it this time. My yield was correct but the tops were a little craggy so I'll stick to piping next time.
Though there were myriad toppings and fillings suggested, I kept mine simple with pearl sugar topping and vanilla whipped cream filling (1.5 batches of the recipe on page 439) since cream puffs are a
perennial favourite around here. These were as delicious as they usually are with their crisp shells and luscious filling and I quite liked the novelty shape, but everyone raved about them! Does cuter taste better?
Visit here to see what everyone else chose to make.