Last night, I reunited with a long lost friend--my oven. Between moving and the start of school, I didn't have much time to spare to hang out in the kitchen and bake. Lucky for me that Meeta and Tony picked Chocolate Eclairs for this month's Daring Bakers challenge, which didn't involve multiple, elaborate steps, so I was able to complete it at the very last minute.
I've made choux pastry before, so the dough quickly and easily came together. My brother wanted rounds rather than elongated fingers, so I made cream puffs instead of eclairs. I didn't have any trouble the last time I made the puff pastry, so I was very surprised when my little cream puffs all of the sudden flattened. It was amazing because they looked so golden and fluffy one minute, and then all of the air went out of them with a whoosh. I was a little saddened because I followed all of the directions as outlined by Pierre Herme and had no idea why they fell flat, but I knew that the taste would be fine and soldiered on.
I filled each puff with vanilla cream and topped them with chocolate glaze. I roughly followed the Pierre Herme recipe provided to us because I really didn't see the reason for making a separate chocolate sauce to be used in the making of the chocolate glaze. I just merged the two recipes together and made some pretty luscious topping. The chocolate glaze was definitely a nice touch, taking the cream puffs up a level.
I like a cream puff from time to time, but I get tired of them rather quickly. They are usually too rich for me, and these cream puffs were no different. They tasted great, but one will do for me. Fortunately, my brother is home for the long weekend and will eat just about anything.
Now it's back to studying for me. I hope you all enjoy Labor Day weekend (if you're in the States)!