Old-fashioned British cream cakes (French pastries filled with sweetened whipped cream) were always my favourites and Jean-Marc demonstrated how easy it is to make choux pastry when he whipped up his Saint Honore’ back at patisserie camp. And if you don’t fill them with crème patissiere (pastry cream) they’re actually surprisingly quick and easy to make and I prefer them as they’re not too sweet.
Éclair is a long, thin and hollow shell of choux pastry filled with a vanilla or chocolate or coffee pastry cream and topped with icing or fondant.
Just look at the picture and imagine yourself taking a bite into the airy pastry shell filled with rich and luscious pastry cream, all topped with a thick layer of chocolate glaze. In my version of heaven my house would be made out of chocolate eclairs (and filled with puppies). The airy pastry shells, rich pastry cream filling, and thick chocolate glaze are HEAVENLY.
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