February 2, 2011


Eclairs always stand out in the Pastry cases of fancy bakeries with their glossy Chocolate glaze over delicate Pate Au Choux and sweet silky Pastry Cream in the middle.  So, when I am am standing in front of one of those Pastry cases and trying to decide which one I want, I usually pick the Eclair.  And if I am by myself... maybe a couple other Pastries that know one needs to know about.  I could lie and say it is research for this recipe site but we all know the truth.  You can make your own Eclairs in just a few easy steps and serve them for a special Breakfast or romantic Dessert.   When you are Cooking The Amazing, making French Pastries like Eclairs can be easy and no one has to know how many you have eaten.

Here is the recipe.

1  recipe of Pastry Cream
1  recipe of Pate Au Choux
1  recipe of Chocolate Glaze

STEP 1:   Make the Pastry Cream.  The Pastry Cream needs to refrigerate for a minimum of 6 hours.  Doing this step first will give it plenty of time to set up.  Click HERE for the recipe.

STEP 2:  Make the Pate Au Choux.   During this step make sure you form the Dough into long shapes before baking to get the classic Eclair shape.   Click HERE for the recipe.  You can make this while the Pastry Cream chills.  Allow the Pate Au Choux to completely cool at room temperature before using.

STEP 3:  Make the Chocolate Glaze when you are ready to assemble the Eclairs.   The Glaze is delicious and easy to make.  Use the best Chocolate for best flavor.  Boil 1/2 c Heavy Cream and pour over 12 oz. of chopped Chocolate or Chocolate Chips and allow to sit for 5 mins.  Use a spoon and start mixing until the Chocolate and Cream are well mixed.  If the Chocolate is not completely melted, microwave for 30 secs. and remove and stir.  Repeat as necessary.  

STEP 4:  Assemble the Eclairs.   Remove the Pastry Cream from the refrigerator and stir it well.   Use a serrated knife and carefully split the Pate Au Choux shells in half lengthwise.  Line the bottoms of the shells on a tray and spoon in the Pastry Cream.  Dip the tops into the Chocolate Glaze then placed on top of the filled bottoms.  Allow the Glaze to set for approx 30-45 mins before serving or refrigerate in an air tight container.

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