Have you ever tried to make French pastry at home? Like the kind you buy in a bakery or better yet – a real patisserie? Sounds like a challenge, doesn’t it. Add creamy filling and melted chocolate and it’s the kind of a challenge I like to take on. Especially if the idea comes from my Husband. 🙂 He requested these as a “fancy breakfast treat to go with my coffee”. He knows my weak spots. 🙂
So Eclairs it was.
A little bit of research ( just to know what I am getting into ) and I was whipping up pastry cream in no time. Then came the pate a choux. There is quite a bit of steps when making eclairs but boy, are these worth it!!
We are talking delicate light pastry filled with vanilla pastry cream and topped with melted chocolate.
You will be surprised how easy these are to make! The magic happens when the steam raises the dough and creates empty pockets in your eclairs. For a reason of course. Vanilla pastry cream is the traditional filling used in eclairs. I tried whipped cream but it just doesn’t have the same body to fill the pastry.
Pate a choux is a basic pastry dough, cooked before baked. It’s used to make cream puffs, profiteroles, croquembouche, cygnes (pastry swans), gougeres and eclairs. I hope you do give it a try and make some delicious pastry treats yourself. It’s fun and highly self-esteem boosting. 🙂
It’s easy for me to go a little over board when pouring melted chocolate over my treats. I went easy on the first few eclairs. And then added just a little bit more. 🙂