I took a Parisian Patiserrie cooking class and learned how to make éclairs. I have been scared to try to make them on my own, but with dinner guests arriving on Friday night I knew I had to be brave. I was really happy with the outcome, especially since I cheated a bit! 
Instead of pastry bags and tips, which I still don't have, I used a Zip lock bag. And, instead of taking the time to make the pastry cream filling I used instant vanilla pudding. To get the pudding inside the pastry I used what looks like a plastic condiment bottle. I put the pudding in that and then squeezed it inside the éclairs. It still tasted great to me. And, since I used a good, dark chocolate for the glaze the sweetness of the filling was complimented. Maybe it is a bit dangerous to know how to cook éclairs! I will just have to share them with my friends and not eat them all!
Instead of pastry bags and tips, which I still don't have, I used a Zip lock bag. And, instead of taking the time to make the pastry cream filling I used instant vanilla pudding. To get the pudding inside the pastry I used what looks like a plastic condiment bottle. I put the pudding in that and then squeezed it inside the éclairs. It still tasted great to me. And, since I used a good, dark chocolate for the glaze the sweetness of the filling was complimented. Maybe it is a bit dangerous to know how to cook éclairs! I will just have to share them with my friends and not eat them all!
No comments:
Post a Comment