So this month we were given the task of making eclairs based on the recipe by Pierre Herme; baking god, revered by us mere mortals. Although I love baking, I'm not really a fan of patisseries. Maybe I'm just not a fan of pate a choux. I can remember the cake my grandmother special ordered for my communion- a ridiculous folly of pate a choux with caramelized sugar strands and marzipan. something like this. It's called a Croquembouche and incorporates almost every baking element I don't like. But enough about things I don't like! Let's move onto things I loooove- like the coffee pastry cream we made. And how delicious these eclairs became after a night in the fridge! Have you pulled out your baking essentials yet? Because I'm ready to make these all over again. Ready? Let's go-
I'd say that it worked pretty well:
This little number made me feel very professional. It's in the recipe, folks!
All lined up...
Now at some point during the baking, Jeremy and I will have made the coffee pastry cream and the chocolate sauce to use in the chocolate ganache (and this annoyed more than a little bit... a recipe for something to use in another ingredient which itself is ALREADY an ingredient for the overall recipe is ridiculous. I'm not sure if you followed that but I saw the chocolate ganache as the square root of the eclairs....(i don't think that makes things any clearer)) Moving on....
Look! Delicious coffee pastry cream!
And here are the tops after being drizzled with that super-special-multi-multi-step chocolate ganache:
And the money shot-
And I know I've already said this- but the recipe says to serve immediately and I thought these were EXPONENTIALLY better the next day. Honestly when I tried one immediately after finishing them, I wasn't too impressed and kept thinking "I can't believe I spent all that time and effort making something so 'meh'!". So if you don't love them right away- let them mature overnight. I promise you won't regret it!