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Éclairs  - 10/04/08

Yes, I am on roll with using pate a choux for my latest desserts!  Pate a choux is so versatile that even though the base is the same, the filling and the shape of the dessert is different.  Today I am going to make some miniature éclairs.

Éclairs are piped into finger-length baton,  these chocolate glazed puffs are filled with pastry cream that can be made in a variety of flavors.  The name "Éclair" means "Flash" as a flash of light or lightning.  Éclair is a perfect name for this dessert because they disappear so quickly just like a flash of light, which is a very good thing.

Close up at the éclairs

Now that the éclairs are ready, this is a perfect time for my Coffee break!

 I  filled my éclairs with cream pastry and then top it with a chocolate fondant

Preparation work..

Piping the choux paste into baton length and then the top is brushed with egg wash.

Here I am making the chocolate fondant.  milk, butter, cream and sugar are boiled and then chocolate is added.

The chocolate is stirred until well mixed.

The éclairs just out of the oven

Once the éclairs is cooled off, Pastry cream is piped inside the éclairs.

And then the top of the éclair is dipped into the chocolate fondant.

The éclairs are now ready.....

 

I am tasting one just to see how good it is.

 

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