Light as a feather… Like chewing on little pillows made of clouds, while the Creme Anglaise oozes into your mouth in tiny dollops to sweetly cool and refresh your palate, followed by hints of chocolate to round up the whole experience… it must be a dream! But no, it is Eclair!
The fabulous Pate a Choux;
A delicate kind of pastry that is made to perfection with patience and care- with the gradual and continuous stirring of eggs to incorporate into a roux, then shaped and baked to a perfect golden puff… Moving on to making the custard that will fill those puffs, as if they need more delicateness! No they don’t, yet to draw upon and intensify the dreaminess of this experience, nothing says it better than this cream. The melt in your mouth softness of custard just takes you further into the realm of heavenly food. Topped with a generous pouring of Chocolate Ganache, to add a little creaminess in case you have missed it.
In a blind moment, my senses are softly awakened with nothing short of a floating amongst angels! This is perfection! And it comes in bite size!
I have been advising a couple of my friends on making Eclairs, as they requested, and so thought a blog post about this marvelous treat is in order. I love this recipe and get rave reviews every time I make it. I am hoping that you will try it and see for yourself, how easy it is to make, just make sure to be patient with it, and how absolutely fabulous it is! From the making to filling and dressing…. to the serving and enjoying making eclairs is just a treat. So do treat yourself.
Many are intimidated by Choux Pastry! Don’t be. Choux pastry is very easy to make, provided you do follow the instructions. Provided that you are patient, as you will be doing quite a bit of stirring, and provided that you do Gradually add the eggs, the pastry will turn out perfect every time. If you get impatient and decide to just go for all the eggs at once (especially when making large batches of pastry), your pastry won’t work, or if it does will turn out tough which ruins the whole experience. Choux pastry is delicate and airy, it should never be the texture of a cake or bread! That is only established by the gradual addition of eggs and the continuous stirring (not beating or whipping).
When making this, I usually put myself in a zone, where the clock slows down, and am just so into the mechanical motion of it all. I am telling you it is therapeutic, kind of like meditation! It is my time with myself, when I can’t seem to otherwise spare a moment in my crazy busy lifestyle.