This month was an Eclair recipe...one by Pierre Hermé. It was chosen by Tony Tahhan and Meetak of What's for lunch, Honey. You can see the recipe on their websites. You can also go over to the logo for the Daring Bakers on the right here and check out some of what the others have done!!
Let me say, they were good. Yummy. Rich. And almost too much chocolate for me. My mom and sister loved them. I was excited to make the Pate au choux - which is the pastry for eclairs...or cream puffs. I needed to let some of them cook just a bit more...they fell when I took them out.
I had visions of this being an all day event...it was not. 3-4 hours...not bad for a first timer!!
Below are some pics....enjoy!!
I used Ghirardelli chocolate....
Mixing the Pate au choux
This is my empty mixer...at the last minute I decided to buck up and mix the flour in by hand with a wooden spoon.
Here it is coming together in the pot...just like the recipe said it would! Have faith!
I used a pastry bag to pie out long rows of the Pate au chox, then froze them slightly and cut...made for more uniform pastries.
They came out of the oven...and looked great, mostly!
And some deflated on me.
glazing the tops of some of them
Final product with the chocolate pastry cream...
On a plate, ready to go!!