éclairs

(mmmmmmm....mmmmmmm)

I made éclairs.

Not for fun, mind you, but as a continuation of chemistry baking experiments. You might think that they don't look very science-y, especially when compared to past experiments. You would be right. The experiment itself was for the pate de choux (the type of pastry used as éclair casing), but it seemed wasteful to have a stack of empty choux- obvious solution: make a chocolate creme patissier and a simple chocolate ganache. Voila! yummy snack.

The purpose of this experiment was to see the difference between a milk based dough and a water based one. I had always assumed that most pate de choux was made with milk, but apparently using water, or a mix of the two, is also very popular. Both options will work, but the proteins in milk add structural and taste differences (milk also affects Maillard browning).

Our first batch was a milk one.

(ball of dough.)

The technique for choux is significantly different from others we have used. The methodology and order of combination is crucial for a successful dough, and much simpler than other "pastry" doughs, which require lamination.

Choux requires a LOT of vigorous mixing.

(check out that vigorous incorporation of eggs)

Choux also requires a wooden spoon. Don't ask me why (yet). I am planning on finding out, but EVERY source I looked into, including the chemistry of baking book, specified a wooden spoon. If any of you know why please share (otherwise I know how I'm spending my weekend: next experiment: choux with a wooden spoon vs. with a metal/plastic spoon...ok, maybe not)

(mlik batch: success!)

After baking the first batch we turned our attention to the water-based dough. We failed. Scientificallly, our explanation is referred to as "human error". We don't really know where we went wrong. I think we may have allowed the butter to separate by over-boiling...Essentially our dough ball before eggs was leaking oil (butter), and then when the eggs were added we ended up with a very, very liquid batter- think pancake.

In order to maintain some semblance of scientific method we baked the dough anyways, just to see what would happen.

(this is what happened...FAIL)

This was our first real failure in our experimenting. It was incredibly disheartening, particularly because we had promised to bring éclairs to our Chem Lab (don't worry...not INTO the lab). But, we learn from mistakes, so it's ok. Our conclusion: Milk makes the better éclair. Of course this conclusion has absolutely no scientific basis since we are the ones who messed up the water batch...but this isn't my lab report.

(lots of messy chocolate)

I wasn't a fan of the filling recipe we used (not a part of the experiment)...but my classmates certainly didn't notice. My professor was super pleased to be fed  to see how far our experiments have come. 

(one last picture to make you hungry)

I'm off to do some (less fun) chemistry. So sad that my whole chemistry course isn't centered around baking. Alas, solubility, thermodynamics and voltaic cells it is.

Come back soon for a wooden spoon update!

c'est tout

alina