Eclairs

Have you ever had a freshly made eclair? It's all in the dough. Eclair dough is pate choux and it is not difficult to make. Unlike most baking it is not contingent on weather, humidity or heat. It is like a pop over only lighter. It starts with the usual suspects in dough making like flour, butter, water and a pinch of salt. First you cook this lightly over the stove and then add your eggs. That's it. Then pipe the dough onto a baking sheet and bake into the lovely boat shape for eclairs or round for cream puffs. I prefer a combination of pastry cream "lightened" (HA!) with whipped cream for my filling and they must be covered in bittersweet chocolate glaze. All culminating into a perfect eclair.

I used to think desserts like this were impossible to make at home. But don't be afraid! Try them! You will not be disappointed and if you don't get it right the first time, try again. It is worth it.