I know I really haven’t been cooking/baking the French Fridays With Dorie stuff, but I guess that is just me being a slacker. However, as soon as I saw that this week was vanilla eclairs I knew that I would be making these. 1) Because I love eclairs, and 2) My in-laws were coming over for a Crawfish Boil and they could help me eat them…little did I know.
Eclairs have three parts to them: Pastry Cream (Vanilla), Pate a Choux, and a glaze (Chocolate Ganache). Pastry Cream and Chocolate Ganache are pretty straight forward but when it comes to making and baking with Pate a Choux, that is when the problems sometimes arrive. I have noticed that with some recipe the baking time is a little too short for me because the eclairs aren’t browned enough and then when you take them out they deflate. I have learned a few times, (Here), that you have to bake them just a little bit longer to dry them out to get the perfect eclair. With Dorie’s recipe, I baked them an extra 5-7 minutes.
I ended up making mini eclairs, about 3 inches in length, the recipe made 24 of those and then I made 6 small cream puffs to use up the rest of the dough. Everyone really enjoyed the Vanilla Eclairs, but the problems was that for the Crawfish Boil I also made a Key Lime Pie. So in the end not very many of the eclairs got eaten and I have been randomly sneak eating a few each day. I think I justify it because they are small and very yummy…oh well 🙂
Go pick up Dorie Greenspan’s Around My French Table to get this wonderful recipe.