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/ck/ - Food & Cooking

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File: 150 KB, 1280x853, pate-a-choux-381.jpg [View same] [iqdb] [saucenao] [google]
8739065 No.8739065 [Reply] [Original]

So I made eclairs for the first time the other night, but when I piped my choux paste I realized that my pastry bags are too small to make a full size eclair. Even without a tip, the opening is only about 1/2 inch. The mini-eclairs that I ended up with tasted fine, but I'd like to be able to make full size ones. Do I need to cut into a bag or is there a way to "combine" a few mini ones before baking?

tl;dr bags are too narrow, what do?

>> No.8739092

>>8739065

You can just keep piping the choux pastry out in larger and larger elongated circular patterns till it is the size you want. I suggest piping a second layer on top as well. there are videos on youtube about how to do it I am sure.

You can also just cut the bag.

To make large puffs pastry chefs just make larger and larger circles going round and round and round and then layer it.

>> No.8739133

>>8739092
I'll look into it, thanks.

>> No.8739235
File: 40 KB, 479x286, myeclairs.jpg [View same] [iqdb] [saucenao] [google]
8739235

Just pipe slowly. I'm not sure about combining the mini ones, can you not just scoop up the batter and return it to the bag or has it stuck to your tray too much?

>> No.8739264

>>8739235
Well this is over and done with, though sticking was not a problem. I'm just looking for advice for next time. I'm new to using piping bags in general.

>> No.8739322
File: 50 KB, 480x640, 12744101.jpg [View same] [iqdb] [saucenao] [google]
8739322

>>8739264
Yeah just pipe them fatter next time. The hole size doesn't matter a huge amount after a certain point.