Ahhhh… pâtisseries françaises… soooooo délicieux!
A few weeks back the French Friday’s with Dorie community made éclairs. With my crazy schedule…well I couldn’t make them at that time. BUT I am excited to say I finally made them, and they did turn out, BONUS!!
Making pâte à choux the dough of the éclair is not easy, but it is not impossible either. Just plan your time, don’t be rushed is my best advice. I also have to say something extremely important….it is probably a good idea to be smarter then the pastry bag and attachment…Just Saying….
I bought a pastry bag kit, and it had four attachments included. Unfortunately it did not include a big enough attachment for the large éclairs….so I made small ones. I also had to get creative to get the éclair to come out right with the pastry attachment I had. So the éclairs were a little thick, and not so light and airy. Sooooo I will be getting the right attachment VERY soon!
On the positive side, I was told by an éclair lover that the taste was wonderful. They loved the pastry cream a lot even! So I am excited to make them again, and I have some fun flavor ideas I want to try.
I shared the recipe that I took from four different recipes, and adapted my own, on Queen City Exclusive.
Have you ever made éclairs? What is your favorite flavor of éclair?
Until next time, Come on in, Have a seat,