We were allowed to change the fillings as we pleased as long as we incorporated Chocolate! No problems there right?
I decided to make a strawberry filling. I pureed fresh strawberries to create a coulis, or thick sauce. Then I added the strained mixture into some whipped cream until it was the color and flavor I liked.This version also had a really nice almond flavored glaze that I made. The secret is to mix in about 1 tablespoon of very soft butter into the powdered sugar, then add milk to desired consistency, and almond extract. This really imparts a nice flavor.
You can see I also made a lovely chocolate version too. Here below.
Éclairs Elements I learned:
- French pâte à choux
- Pastry Cream--a mixture of milk, egg yolks, bittersweet chocolate. This recipe I will make again.
- Chocolate glaze. I will use this on ice cream. But I think I have a better recipe in my own collection that would have worked better here.