Éclairs - 10/04/08
Yes, I am on roll with using pate a choux for my latest desserts! Pate a choux is so versatile that even though the base is the same, the filling and the shape of the dessert is different. Today I am going to make some miniature éclairs.
Éclairs are piped into finger-length baton, these chocolate glazed puffs are filled with pastry cream that can be made in a variety of flavors. The name "Éclair" means "Flash" as a flash of light or lightning. Éclair is a perfect name for this dessert because they disappear so quickly just like a flash of light, which is a very good thing.
Close up at the éclairs |
Now that the éclairs are ready, this is a perfect time for my Coffee break! I filled my éclairs with cream pastry and then top it with a chocolate fondant |
Preparation work..
Piping the choux paste into baton length and then the top is brushed with egg wash. |
Here I am making the chocolate fondant. milk, butter, cream and sugar are boiled and then chocolate is added. |
The chocolate is stirred until well mixed. |
The éclairs just out of the oven |
Once the éclairs is cooled off, Pastry cream is piped inside the éclairs. |
And then the top of the éclair is dipped into the chocolate fondant. |
The éclairs are now ready.....
I am tasting one just to see how good it is.