Been busy with the flow of things lately, but I woke up at 7 am to make this chocolate coffee cake I made for my mom's birthday. It took about 3 hours from start to finish including baking and cooling time.
I've been meaning to test my baking fluency by having a go at eclairs, but didn't find a reliable recipe until my sister showed me one from a cookbook called Flour.
A few tips:
1. The creme patisserie is the hardest part of the process and I'd recommend having someone help out with this step as well. Even a mere 10 seconds of not whisking the egg into the mixture properly can result in a scrambled egg/curdled mixture.
2. The choux pastry should be made first, since it takes a while to cool down as well.
3. Dusting pistachios is totally optional.
4. Most videos show that injecting the creme pat from the bottom of the eclair is the way to go, but I'd recommend the GBBO method of just injecting it from opposing ends of the eclair.
Hi guys, just wanted to show my pistachio cardamom cake in bundt cake form. It took around the same amount of baking time and ingredients. This is my mom's favorite, happy baking!
Subscribe to:
Posts (Atom)
