Bakery Classics: Eclairs

 

Today I set out to cross off a baked treat that has been on my list for quite some time. Then, while working out of the giant behemoth that is Baking Illustrated I got sucked into several other recipes that I have got to try. Baking Illustraited is amazing, not just for its tried and tested quality recipes, but for the spark that ignites inside of you every time you dust of the cover and let yourself sink into a field of cream filled, dipped, and glazed dreams.

Todays eclairs reminded me of what Pass the Sushi is supposed to be for myself. A challenge. A taking on of recipes that inspire and push me a little bit further. It’s easy to get wrapped up in the fat kid friendly, delicious, quick and easy foods that I post from time to time. They are EASY! Which a lot of you want. Don’t have a lot of dishes and I can snap a few pics and publish a post in no time. But I still need to challenge myself.

There will never be a day when quick dinner fixins is done away with, what’s the fun in that? But it’s time to remind myself of the game for me and kick things up a notch. Get my hands dirty and get back to work in the kitchen.

 

 

 

 


Comments

  1. These are positively dreamy! Love that chocolate and filling…oh boy.

  2. A dozen of these will keep the doctor away…right??

  3. They look great Kita! Now I want to go make more. They disappeared so fast when I made them months back.

  4. These look fabulous! Is it possible to make these ahead, or do they need to be served pretty quickly? I’m plotting ahead for our welcome back teachers breakfast in a few weeks…

    • The book said to serve within a few hours, however, I may have hidden one or two away in the fridge for later snacking and thought they were just as good. I would just say within 48 hours and just be sure to bring them to room temperature again before serving. I hope they turn out well for you :)

  5. there are a couple of pastry items (eclairs, crockenbouche, homemade puff pastry specifically) that give you the I CAN DO IT ALL feeling when they come out right.

    Sista, those seriously look good enough to pay $5 a piece for from a schmancy bakery. you done good!

  6. Please don’t tell me it’s your first time making pâte à choux. It’s perfect. Gorgeous. I so agree with being challenged in the kitchen. I love the thrill of having a dish work out like it’s supposed to, especially one that’s had multiple steps and taken me a fair amount of time to prepare.

  7. I could eat pastry cream for every meal for the rest of my life I think. These look awesome! I usually forget that I started my blog as a way to challenge myself too. I need to get back to trying new things!

  8. I think I could eat this for breakfast, lunch, and dinner!

  9. I hate to say this, but they always make me think of the movie Van Wilder. But they are still yummy if I can get that image out of my head.

  10. These look fantastic and I’m so impressed! You challenged yourself, but clearly passed the challenge with amazing results. I just want a big plate of these to nosh on… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and I love the inspiration I get from your food…

  11. these look fantastic – I would love one for breakfast right now…

  12. These eclairs look scrumptious~

  13. You are a brave woman! I have been thinking of making eclairs, but they completely intimidate me.

  14. They look great! Yum!

  15. My aunt’s partner makes the most amazing elcairs and cream puffs.

    Glad you are challenging yourself!

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