Ok… convection or no?
The first HR video you linked to says butter works better, and that water or PS both work second best. And in the 3.0 video she recommends using both water and PS. I have seen other tutorials that also recommended water. Thoughts?
It seems the majority of bakers feel this way, but I use an AP flour that is a bit higher in protein than most AP flours, and have never had a problem with recipes that recommend bread flour. Some say to sift it… is that just to reduce the possibility of lumps, or is there another reason?
Lastly… All of the recipes I have seen so far make a lot of these, but usually mention they do not store well. I have never bought enough of these where they would hang around for more than a day so have no idea how long they keep. I remember one tutorial that mentioned freezing… but it was not clear whether they were talking about the dough, the cooked pastry, or the entire assembled eclair.
If freezing is not a good option I will have to seriously scale down these recipes. Do you see a problem with that?
Thanks,
-SiP
