I worked in a bakery during high school. I baked lots of eclairs and did a fair amount of quality control sampling. I remember a process for keeping track of when each batch of custard was made so it could be discarded if it got too old. I don’t remember exactly how long it was good for, but it wasn’t any longer than a couple of days or so. After the eclair shells were baked and cooled the custard went into a thing with a pump handle like a well pump. It had a pointy nozzle that went into the center of the eclair. You’d pump the handle with one hand, pulling the eclair off the nozzle slowly with the other to distribute the custard through its center. Everyone hated cleaning out the pump afterwards. The owner always checked to make sure it was cleaned properly.
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