Eclair with Creme Patissiere au chocolat by tasquah
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Description
An eclair made with Pate a choux dough filled with a chocolate pastry cream and topped with chocolate icing.
Its not that its hard to make eclairs its just hard to get them 100% right everytime. Lots of different factors involved in the finished eclair. first theres the flour and how much moisture it has in it. second is after you make the roux part you mix in anywere from 5-8 eggs into it. Too few eggs and its to thick and too many and it to runny. I tend to stop to soon , but I would rather work with a thicker dough than a runny one. There are no takebacks for this, no tossing in a wee bit of flour to make your dough thicker. What ever you have at this point you either work with it or toss it out.
Another issue is they have no real levening except for steam. So theres no peaking in the oven to see how its doing. It needs all the steam for the first part to work right. If you open the oven to soon or pull them out to early they deflate.
Comments (3)
Mmm Yum! Now this is a chocolatier's delight! Looks almost like a hot dog, but upon closer examinatin... :) Not quite. Love that soft fluffy look about this... it does seem so fresh and yummy! I think I just heard the bakery calling my name :)
oooOOooo Yummy mmmmm. :) Great job.
Oh god that makes me so hungry! Great shot- thanks for sharing! :) By the way, have you checked out the Halloween Photography Contest! "Zombie Apocalypse!"