The Eclairs

It’s been years since I made anything with choux pastry and I felt the urge to make eclairs. My first stop was Preppy Kitchen, because I LOVE John Kanell’s recipes and videos.

The pastry cream is the best I’ve ever tasted and I love seeing the little black specks of vanilla. It just screams delicious to me. Knowing that the single recipe of pastry cream wasn’t enough to fill the eclairs I decided to make Diplomat Cream. Diplomat Cream is made by folding whipped cream into pastry cream. The result is delightful. Unfortunately I was winged it and added too much whipped cream. The result was a filling that was a bit too loose. Watching the family eat them was funny and they didn’t even care that the cream oozed out the ends when taking a bite.

Next time I’m going with straight pastry cream to fill the eclairs. Having too much pastry cream is NEVER a problem in my book.

Peace,

B