Level: Stagier

es tan lindo 🙂

Level: Scoolinary Team

What an interesting combination of ingredients! Using coconut sugar and spelt flour must give the éclair a unique touch, both in flavor and texture.
How did the spelt work in the dough? Do you notice any difference compared to traditional flour? And the coconut sugar,does it add a more caramelized note to the chocolate? I bet the result is delicious.

Thanks for joining the challenge and sharing your creation with us!

Que bellos!

Level: Executive Chef

Maravilla!!!! Enhorabuena👏👏

Level: Scoolinary Team

Welcome to our Community, Chef Michéle!
Great job on stepping up to the #EclairChallenge! 🙌 I see you went for coconut sugar and spelt flour—talk about pushing boundaries with textures and flavors! I bet that combination added a unique depth to the choux pastry. How did you find the balance in sweetness and texture with those swaps? 🎯

By the way, if you could create the next challenge for our community, what kind of dish or theme would you like to see us tackle? Always on the lookout for bold ideas from chefs like you! 🔥🍴
Earn some valuable scoolipoints for sharing your pics, winning Challenges, completing lessons and commenting on other Scoolinars’ posts.

Here you’ll see everything you need to know about our Masters Game:

https://www.scoolinary.com/masters-game

Have a lovely day and we hope to see you around often!