My family simply loves eclairs. I have done them before with dark chocolate mousse and with pastry cream. The pastry cream is our favorite. The chocolate mousse is just too rich. When I asked my DH what kind of filling and what kind of top he answered: “Just a classic one”. That is vanilla filling and chocolate on top. No caramel, no whipped cream.
Some of them looked better than others. I have not made this form before and when I put the filling in they did break since the bubbles were not close enough together. I totally forgot the egg wash.
What a mess. Dipping them in the chocolate ganache from Dorie’s other book page 474 (AMFT). There is never too much chocolate.
This was not too hard to do since I have done this before. I was not always successful with the puff dough before but after watching joy of baking dot com it helped me make a better dough. I had not put the dough in the stand mixer before. This was before I knew Dorie. Live and learn.
The Pastry cream is better with a fresh vanilla pod I can tell you that now. I only used the vanilla extract and it is better to use the two together. Now I need to put my 6 egg whites to use.
We loved this and will keep on making eclairs.