Chocolate eclairs are one of those things that make my mouth salivate as I gaze longing at them through the glass of the bakery case. That light, airy dough filled with creamy vanilla custard and topped with rich chocolate. Surely, this isn’t something I could make at home. Or is it?
This month for First on the First, we’re visiting the French once more. We challenged ourselves to make choux pastry for eclairs. Choux pastry is light dough made with only butter, water, flour and eggs. I was surprised to learn that there is no raising agents in choux pastry. Apparently the high moisture content creates steam which causes the dough to puff.
I was also pleasantly surprised by how easy it was to make eclairs! Combine a few ingredients and 10 minutes later you’ve got choux pastry baking in the oven. Fill ‘em up and dunk them in some chocolate and you’re good to go! It’s that easy. So maybe you’ll try your hand at making eclairs or profiteroles or even crullers, they can all be made with choux pastry.
I used this recipe from Food Network to try my hand at making eclairs for the first time. The only variation I made was adding 1 1/2 teaspoons espresso powder to the heavy cream to make a mocha ganache topping.
Now don’t forget to go check out how all the other First On The First participants did! And please, join us next month!! We’re going to give royal icing a try. I’ve know I’ve never worked with or made royal icing before so it should be a great challenge.
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