what comes to mind when you think of eclairs? are they just vanilla custard choux puffs with a hastily applied chocolate glaze which look
ugly rustic at best? to me, they're far from that boring ol' combination of vanilla and chocolate. when i think eclairs, i think
fauchon, the hyperluxe gourmet food shop in paris. fauchon is definitely synonymous with eclairs and
here's why. decked in all sorts of flavors and designs imaginable, from the mona lisa eyes to garden peas to leopard prints on the icing, you'll never look at eclairs the same way again. even without all these adornments i feel that an eclair should be elegant looking - long and thin and topped with a shiny fondant glaze. therefore i started by trying out a relatively safe coffee flavor and pairing them with coffee creme patissiere, coffee fondant glaze + cocoa nibs for that extra crunch.
once again i can't help but use another pierre herme's recipe. his recipe for the pâte à choux is really really good its the only one i ever use these days. using a combination of milk and water for the dough, the puffs came out really nice and buttery. much better than recipes that use water alone. while i feel that the taste is close to perfection, i can't say the same for its appearance. still not happy with how they look so i still hv lots to improve on when it comes to piping the choux.
recipe sources : chocolate desserts by pierre herme (pate a choux), paris sweets by dorie greenspan(creme patissiere) for fauchon
*recipe removed due to copyright restrictions.
15 comments:
Beautiful photography! Delicious sounding eclairs too! I could probably eat 10 of those! I also think I just drooled on my keyboard a bit! YUM!
I'm such a coffee flavor loving girl.... no nom nom.. photo looks fab darling!
ALMOST made eclairs over the weekend (PH's version at that!). Luckily I was too lazy - look at what you made! :P Nice twist to the usual vanilla or chocolate custard. You're always original. :)
WOW!! gorgeous photos and styling!! I love the first photo and the piece of printed acetate sheet (?) that the eclair is on...
ok, ure making me crave eclairs now...but first up, shall be something passionfruity cos i managed to get the passionfruit puree finally!!! yay. :)
YAY great! can't wait to see your entry :)
haha thank you, its actually a cookie bag :)
luckily you were too lazy? lol. ju, i think it would be really nice if we made the same thing!! :D nah, i'm far from being original. coffee eclairs are actually a pretty common sight in patisseries in paris lor hehe
that sounds soooo yum!
my boyfirend loves coffee and hes gonna love this!!
safe combo but its a great combo!!!
ohh, these sound delicious! Beautiful photos to. When I have some time of I'm definitely going to give these a shot.
Hi Evan, I like your photos composition. :)
I had an attempt at pH's creme patissiere in the past and it came out too runny. Yours look perfect though!
So pretty! I made a batch of chocolate eclairs yesterday but they aren't half as pretty as yours...sob.
Coffee eclairs sounds really really delicious!
Heyy have been a hidden reader of ur blog for quite some time! I think your eclairs look gorgeous!
I saw from a chinese recipe book that they put the fondant on the base of the eclair.. which MAY help in making the glaze look neater (?) Don't know if it's true.
Anw, i think your eclairs look nice enough!! :) I want to eat one~
thats what i did actually, glaze the underside instead of the top.
Looks scrumptious! I am gonna try this, thanks for the recipe! :)
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