Eclairs are one of my favorite desserts and these for FFWD are very good! We didn't fuss over the way they looked...we just made 'em and ate 'em. I opted for chocolate ganache icing instead of the white glaze. The recipe says to use 3/4 pound of chocolate which is way too much so I decided to go with 3/4 cup of cream per the recipe and add chocolate until it seemed right. I used about 1/4 pound of chocolate and that made a lot of ganache...more than I needed for the eclairs, however, my husband went heavy on the ganache...about three times more than I like :) In the Cream Puff dough, I substituted 1/8 cup of sprouted whole spelt flour for 1/8 cup of all-purpose flour; not a lot but it added some nutrition and it worked fine. I also changed the baking time & temperature...I baked the puffs for 10 minutes at 425º, then 10 minutes (maybe 15?) at 375º, then turned oven off and left the puffs in for 10 minutes after making a small venting stab in each puff with a paring knife.
I agree, chocolate ganache topping is the best! I like your use of spelt flour in the choux dough, I think I'll try that the next time I make these.
ReplyDeleteThe Spelt sounds interesting and didn't change the look of the dough! Your Eclairs look great!
ReplyDeleteLove them. You made them just the way eclairs were meant to be made :-)
ReplyDeleteI have to say the extra ganache and pastry cream went really well together on a spoon that ended up in my mouth...
Spelt flour? You evil genius! I might just have to try that!
ReplyDeleteTricia and I went with the vanilla glaze but I think next time I
ReplyDeletewould like to try the chocolate ganache. Yours look fantastic.
Yours look just as eclairs should. It's nice to know that you can play with the flour in the recipe, too.
ReplyDeleteYour shells are perfectly puffed. I'm impressed that you needed to vent them. Mine didn't puff enough for that. Gorgeous work!
ReplyDeleteI have read a recipe that uses all spelt flour to make pate choux for churros. I am guessing it could also work out for these. Your ganache looks so smooth!
ReplyDeleteYour eclairs look amazing :)
ReplyDeleteThanks for visiting, everyone! Yes, extra pastry cream and ganache have been good snacks over the last few days!
ReplyDeleteOh my gosh! How have I been missing your posts in my Google Reader?? Something is afoot. Anyway, your eclairs look DELICIOUS! Great post!
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