My husband walked into the kitchen and glanced at my opened copy of Dorie Greenspan's around my french table and then he said "you're not an éclair maker are you?"
Does the man know me or what.
When I saw this Friday's selection for French Fridays with Dorie, I almost skipped it. I know the people in this house and they aren't eating éclairs. But then I thought, I can take them to work. They eat anything at work. Someone is always hungry.
This week's recipe calls for vanilla éclairs, cream puff dough filled with vanilla pastry cream and topped with white glaze. To get the people in this house to try them, I knew that I needed to add some chocolate, so I decided to top them with a ganache.
I made the pastry cream early in the morning and put it in the refrigerator to cool.
I like making puff dough. We eat gougeres on Christmas Eve. However, they don't involve a pastry bag. They can easily be spooned onto a cookie sheet.
Eclairs need a pastry bag, I have previously been identified as not an éclair maker and I am comfortable with that label. I am not comfortable with pastry bags. How do you get the sticky puff dough into the bag without making a mess? Perhaps it is a skill thing, one that I may not develop at this stage in my life. I think a third hand would come in handy. I got the dough into the bag, made the four inch strips and baked them.
I went out to work on the yard and let the elairs cool. We had such a long, hard freeze, we have lost some plants. By my front door, I have two bicolored iris plants. They are perhaps my favorite plant. They bloom and bloom. Unfortunately, a lot of the plant had to be cut back after the freeze. But today, there is one flower.
When I had finished with mulch, I returned to the eclairs. The cooled eclairs were cut and filled with pastry cream and then topped with chocolate ganache. They were tasty, it was a fun experience.