Why are cream buns baked under covers but eclairs are not

High volume is required for cream bun shells. In order to achieve this high volume the surface of the bun should remain moist for as long as possible in the baking process. When the buns are placed in the oven the heat gradually begins to expand the air beaten into the paste and to generate steam from the moisture in the product. If the buns were baked in a dry heat, the outer crust would soon set and prevent the paste from expanding to the extent required. If the atmosphere surrounding the products is kept moist then the outer crust remains soft and pliable, allowing expansion to continue as long as there is expansive force left in the paste. When no more moisture remains in the buns to be converted to steam, the crust of the bun dries and becomes set.

A humid atmosphere surrounding the buns during baking can be achieved in two ways. Firstly, the cream buns can be baked under covers or tins to keep the moisture generated near to the product. Secondly, filling the oven to full capacity will obviate the need for covers as the oven itself then acts as a steam-tight environment for the products.

Eclairs are not required to expand as much as cream buns and there is no need to bake these under tins. In order to help keep a regular baton shape the outer crust is formed after initial expansion has taken place and further growth is restricted.

Continue reading here: We wish to make a large batch of eclair cases and store them for a few days before filling and icing them What is the best way to keep them to preserve their quality

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