The August Daring Baker's Challenge
This month's challenge is hosted by Meeta and Tony. They choose the the Chocolate Eclair recipe from Pierre Herme. The recipe is from Chocolate Desserts by Pierre Herme written by Dorie Greenspan. The complete recipe can be found on either Tony or Meeta's blog.
This recipe is composed of three parts: pate a choux or cream puff dough, pastry cream and chocolate glaze. I used a blend of chestnut flour and almond meal for the cream puff dough. While my eclairs puffed up beautifully, although the interior cavity didn't run the length of the eclair. I simply slit the side of the eclair, so I could fill it. For the pastry cream, I added a minced apricot and nectarine. It was a delicious and addictive cream, with most of it eaten before we stopped and filled a few of the eclairs. Lastly, I topped the eclair off with the chocolate glaze.
This is a great recipe and one my family thoroughly enjoyed. My daughter's favorite part was eating little scoops of the glaze, once it had cooled in the refrigerator. My husband preferred the complete eclair and my son liked the plain eclair without chocolate of cream filling. I found my caloric downfall in the apricot nectarine filling.
Happy Labor Day!
What a unique filling... sounds delicious!! I'm with your daughter on wanting to eat scoops of the glaze :-)
ReplyDeleteYea, I would have found the apricot nectarine filling a HUGE downfall too! Well done.
ReplyDeleteNicely done!
ReplyDeleteWhat an innovative flavor combination for an éclair - love it!
ReplyDeleteWhat an innovative flavor combination for an éclair - love it!
ReplyDeleteThese look great, Natalie! I really loved doing this challenge, and, well, eating the éclairs, too!
ReplyDeleteOh my goodness, that makes me drool.
ReplyDeletethat looks awesome. I'm tempted to try again now! Love to hear more details later.
ReplyDeleteApricot and nectarine...wow.there's so much variety in pastry creams that I've seen!!
ReplyDeleteIt looks great! I wondered how these would fair gf. Jamison wasn't interested in them so I didn't attempt this one gf, but your éclairs look fabulous!
ReplyDeleteooohh - apricot and nectarine! sounds heavenly! (they look really good too!) I agree with your daughter about the scoops of glaze. :)
ReplyDeleteKaren
Wow those sound delicious! I love it :)
ReplyDeletexo
Truly amazing- This is one I would have never dreamed could be gluten free! And it looks delicious, too. :)
ReplyDeleteamazing how you were able to make these gluten free - pure genius! My roommate is allergic to gluten and so I might give it a try. The filling was my favorite part, too!! Thanks for baking with us!!
ReplyDeletewhat wonderful flavors!!
ReplyDeleteOoo, I like the idea of the apricot and nectarine filling! This was such a yummy challenge. Thanks so much for helping everyone with it!
ReplyDeleteyum! Your filling sounds delicious! Great job!
ReplyDeleteLovely flavor combination... perfect for the Summer bounty.
ReplyDeleteThe filling sounds delicious--I can just imagine the aroma.
ReplyDeletej
Ooo, your eclair looks amazing! Apricots and Nectarines sound wonderful!
ReplyDeleteThe eclairs look very nice. And I love your nectarine apricot flavour combination. Sounds very exotic.
ReplyDeleteI just wish I could find the ingredients here.:(
Delicious filling, you're the first one I see with nectarine and apricot in the filling.
ReplyDeleteI think your puff without filling must have tasted better than a gluten-full puff.
Great job with your eclairs! Your filling sounds interesting!
ReplyDeleteLooks excellent! Great job.
ReplyDeleteWow! Chestnut flour for the eclair and minced apricot and nectarine for the pastry cream sounds so good. Great job.
ReplyDeleteWow, I think I am in love! These look amazing.
ReplyDeleteGorgeous! That Eclair looks terribly scrumptious! Very well done!
ReplyDeleteCheers,
Rosa
love the filling! I can never get tired of eclairs!
ReplyDelete