That Skinny Chick Can Bake

Vanilla Eclairs Topped with Chocolate Ganache~

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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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