The Delicate Eclair

A few weeks ago I took another class at Cookology.  It was called “French Pastries” and I had been waiting for months to take this class.  I have wanted to make eclairs for a long time but was nervous to try it on my own.  I find it very helpful to have a seasoned chef (pun intended, get it?) walk me through the process so I can ask questions and watch how it’s done.   Unfortunately I don’t remember all the details to write them out here but I’ll leave you with a few photos that should make you jealous.

The patachou step was the most time intensive and delicate.  You have to use precise measurements, heating and mixing techniques.

Patachou

We then put the dough in a piping bag and piped out all the fingers and/or puffs we could.  These baked for a bit and make the light, fluffy, air filled dough you want for eclairs and cream puffs.

Eclairs Baked

Here’s the final product.  We also made the chocolate icing and the whip cream filling stuffed in the middle.  They met all my expectations and more.

Eclairs

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