Eclairs

Nom nom nom... I love eclairs!

Making them, sharing them, and eating them. I made some for a co-worker because it was his birthday last weekend and he requested something from me. I figured these would be the best thing to give, plus I always want to practice my baking. We had some leftovers of course, not that I'm complaining.

Eclairs

pate a choux

3 cups pastry cream {increase recipe by 1 cup}

chocolate ganache {recipe below}

• Make the pate a choux, pipe, cook and let cool before filling. Make the pastry cream and refrigerate until ready to use.
• To fill the eclairs, make 3 little holes on the bottom with a paring knife. Put the pastry cream in a piping bag and using a small circular tip insert it into each incision hole until the pastry is completely full.
• Dip each finished eclair, top first, into the ganache and let harden.

Chocolate Ganache:

130 g dark chocolate
97 g heavy cream

• In a pot over medium-high heat, scald the cream.
• Pour the cream over the chocolate and let sit for a minute.
• Combine the cream and chocolate until smooth without incorporating any air.

Ashley