The dough piped onto a parchment lined baking sheet~
Ready to be split and filled~
A more daunting task this week for us Doristas…I am very comfortable making pâte à choux or cream puff batter, but piping is another issue. As usual, I just trudged ahead, hoping for the best. Due to half a birthday cake parked in the fridge, I made just half a batch…which produced eight lovely eclairs. But, despite some husbandly trepidation, these got a huge thumbs up from the picky spouse…I tried one of Dorie’s bonne ideés and topped these with chocolate…I think that clinched the deal.
This recipe involves making a basic cream puff dough, piping 4 inch strips onto a lined baking sheet, and baking in a hot oven till they magically poof up and become a golden brown. Mine didn’t puff as much as anticipated, but no complaints from this household. They were sliced open, filled with vanilla pastry cream, and iced with a shiny chocolate ganache…très délicieux!
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