This month’s challenge is hosted by Tony Tahhan and MeetaK, who gave us Daring Bakers a great challenge of chocolate éclairs – many thanks guys for hosting this month’s D.B. & for such a great bake!! The recipe was chosen from Pierre Hermé from a cookbook written by Dorie Greenspan: Chocolate Desserts By Pierre Hermé.
There are three elements to éclairs; Pate a Choux, also known as Choux Pastry or Cream Puff Dough, Pastry Cream & Chocolate glaze.
Tony and Meetak, were very generous in allowing for modifications of this recipe, by using just one of the chocolate elements and allowing for artistic juices to flow. Being such a chocoholic myself, of course I had to go with both the chocolate elements, which consist of the chocolate pastry cream and chocolate glaze!!
I have made choux pastry before but not in quite the same way as was required for this month’s recipe. I have to say; the idea of mixing in the eggs with a stand mixer into the dough is brilliant and it didn’t leave me with muscles like Popeye, should it have been a wooden spoon and brute force!!
The family enjoyed these really delicious éclairs and I certainly will be trying this recipe out once again. The only downside, I believe I should have left the chocolate glaze to harden off a little more before coating the tops of the éclairs.