This week's French Fridays with Dorie required us to make that very French treat, eclairs ("lightning"). The recipe was for vanilla eclairs, but the playing around section referred you to a recipe for chocolate pastry cream. I decided to go with chocolate pastry cream and chocolate icing, as I have made vanilla pastry cream many times, and was keen to try something different.
Here are my choux buns before being filled:
They appeared to deflate after being taken out of the oven - perhaps I should have skewered them to let out the steam.
I then filled them with chocolate pastry cream:
For whatever reason, my chocolate pastry cream did not firm up quite enough, so my eclairs ended up being a bit messy (although they tasted good!). I just put ordinary chocolate icing on top of the eclairs rather than making a ganache, as I didn't have any cream. The icing squished the pastry cream out of the eclairs, making them even messier!
I overheard a discussion on the kitchen that "they taste better than they look" - after I had carted my already messy eclairs into work, I'd have to agree with them. This did not stop me from eating 4 of them (2 on the night I made them and another 2 at work) - I made "eclair-lettes" as my pastry tip was not quite as big as Dorie recommended, so this is not as evil as it sounds!
To see how everyone else in the gorup fared with the eclairs, visit the LYL section of the FFwD website.