skyy815 Posted 20 Apr 2013 , 1:39am
post #1 of

So I just made Italian custard cream for eclairs for the first time. As I was putting everything away, my husband comes and a points at my flour saying "When did you get that?" I told him I just bought it and he says " we already have two bags." I started to say its not the same flour when it dawned on me that I bought BREAD FLOUR instead of cake flour!!!! Now, I already made the cream so I used bread flour instead of cake. Do you think I should throw it out because its the wrong flour or should i wait until it sets to see if it turns out ok? Man, I feel like an idiot!!

4 replies
Baking Queen Posted 20 Apr 2013 , 1:44am
post #2 of

ALol do[quote name="skyy815" url="/t/757225/i-am-such-a-blonde#post_7385243"]So I just made Italian custard cream for eclairs for the first time. As I was putting everything away, my husband comes and a points at my flour saying "When did you get that?" I told him I just bought it and he says " we already have two bags." I started to say its not the same flour when it dawned on me that I bought BREAD FLOUR instead of cake flour!!!! Now, I already made the cream so I used bread flour instead of cake. Do you think I should throw it out because its the wrong flour or should i wait until it sets to see if it turns out ok? Man, I feel like an idiot!! Dont feel bad! All us bakers have one of those..."oh no!!" moments ..lol! I wouldn't tose it. See how it turns out first before. Sometimes, when a baker makes a mistake it turns out to be the best thing they ever did wrong!!:)

Xhune Posted 20 Apr 2013 , 1:45am
post #3 of

ALol! Hey, it happens...

I would wait it out and see what happens. Who knows, it could turn out awesome!

skyy815 Posted 20 Apr 2013 , 1:59am
post #4 of

Thanks guys!!! I guess I'll wait it out! unfortunately, ive never had an eclair so i have to wait for family to get here for them to test it!! hehe my guinea pigs!!! gotta love them! thanks again!!

yortma Posted 20 Apr 2013 , 3:37am
post #5 of

Bread flour just has a bit more gluten.  I don't think it will make a big difference in a custard.  

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