tag:blogger.com,1999:blog-3348881315663830662.post5351572158401621499..comments2008-09-04T12:59:28.953-07:00Julia from Dozen Flourshttp://www.blogger.com/profile/17286364613015048949ilovecookiemonster@gmail.comBlogger8125tag:blogger.com,1999:blog-3348881315663830662.post-81071432123544280022008-09-04T12:59:28.953-07:002008-09-04T12:59:28.953-07:00Nice spet-by-step and gorgeous perfect éclairs!Clumbsy Cookiehttp://www.blogger.com/profile/17400021601744310549noreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-50289002269809461062008-09-03T21:05:47.527-07:002008-09-03T21:05:47.527-07:00courtney - thank you! Using the fork really helped to smooth out the dough. <BR/><BR/>rebecca - thanks rebecca! <BR/><BR/>heather - thank you! Everyone really seemed to love them. I liked eating the choux sans filling.<BR/><BR/>ingrid - you must be my biggest fan! You're just so sweet. I did one thing a bit different than the DB recipe. I baked mine at 400F for 15 minutes and then lowered the oven to 350 (after rotating the pan once) and baked for 15-20 more minutes. I got that tip from my "Baking with Julia" cookbook :-) I haven't made eclairs before but have made choux before but that was for a cake. I made a big, round, eclair cake for my friend Erica. I called it "Eclairica Cake"<BR/><BR/>bahens - thanks! I used really good quality block chocolate. I'm not sure if that helped or not.<BR/><BR/>breadchicks - thank you! They sure did puff!Juliahttp://www.blogger.com/profile/17286364613015048949noreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-12630563146711573432008-09-03T10:59:18.549-07:002008-09-03T10:59:18.549-07:00Now those are super puffy and wonderful looking!breadchickhttp://breadchick.com/noreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-15234546127540147532008-09-03T10:17:29.245-07:002008-09-03T10:17:29.245-07:00Your chocolate glaze looks great! Mine was a little runny, a fairly common problem I think.The Bahenshttp://www.blogger.com/profile/17992257691123690969noreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-40476271442513799222008-09-03T06:39:42.918-07:002008-09-03T06:39:42.918-07:00Very nice! Many of the eclairs that I've seen online look overcooked yours look perfect. I can't stand pastries that are overly browned. You glazed yours so neatly and the consistancy of the glaze looked perfect as well.<BR/>Had you made these before?<BR/>~ingridIngridhttp://www.blogger.com/profile/13244727113979869203noreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-6985153023192714962008-09-03T05:15:43.001-07:002008-09-03T05:15:43.001-07:00how lovely! ill bet they were delicious!!Heatherhttp://www.blogger.com/profile/04884610943829574148noreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-33919846003347847812008-09-02T20:07:38.362-07:002008-09-02T20:07:38.362-07:00You got some serious puff going on here. Good job!Rebeccahttp://www.ezrapoundcake.comnoreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-67152384151981314492008-09-02T19:15:38.854-07:002008-09-02T19:15:38.854-07:00those look awesome! the fork was a good iead.Courtneyhttp://www.cookingupafamily.comnoreply@blogger.com