Éclair-ing at home
Well, true to my word, after earlier writing of our enjoyment of what some have pointed out to be the biggest chocolate éclairs ever on our recent trip to Paris, I decided to try my hand at making some éclairs of my own at home. I thought you might enjoy to see the results…
As you can see, I took a slightly different approach, with the éclairs that I made being of the mini variety. I found making the choux pastry to be an interesting experience; I was absolutely convinced that the eggs would not mix back into the water, butter and flour mixture, but to my surprise as I kept beating the mixture, all of a sudden it came together. Whew!
I was fairly happy with the result; although they were nowhere near perfect, my éclairs were light and rich, with the chocolate ganache topping being the star of the show. Ideally I think they could have done with a little longer in the oven, to get a golden glow on them. And I am still not quite sure about the level of crispness (or not) that the pastry should have upon completion of the cooking stage.
I’d like to experiment further with some alternative recipes (I used a very basic one; next time around I might step up to Raymond Blanc’s recipe) to reach éclair-perfection (and before I do so will definitely invest in a piping bag; this time around I had to improvise!), but as a first go making these on my own, this batch went down a treat.
Photos by CIA. Éclair eating and enjoying undertaken by both CIA and PJD.