Food & Drink Magazine

Eclairs

By Crustabakes

I wanted to break away from the monotomy of baking the usual cakes and cookies. Much as i liked baking them, i can see the end users of my bakes losing their interests in what i brought out from my kitchen.

So i journeyed west, and went a little French this morning with the French Eclairs.

Eclairs

Finger shaped choux pastries filled with pastry cream and topped with chocolate.

Before baking, my choux pastries started out sleek and smooth. They were just slightly bigger than regular pencils, only half the lengths.

Eclairs

But, they grew in the oven though, and turned out like these Frankenstein fingers. Fat and ripped.

 Not that i minded of course. Ugly, big, fat fingers was exactly what i was looking for. In fact, they bigger they get, the better, cause it means they got bigger caves in them.

Eclairs
 

Which means you can pipe in more fillings!

Eclairs

Of course, the choice of fillings is completely up to your discretion. I’ve made both vanilla and chocolate pastry cream. Just because majority end users are pro-chocolates!

Eclairs
 

Recipe taken from Ounces and Grams

For Recipe, Click–> Eclairs


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