Eclairs!I love choux paste. It is just so fun to make.
About 20 years ago I made it for the first time. I had talked my way into a job at a bakery and was given some responsibilities I was not completely qualified for. It was a small operation with the manager/chef and me, plus some counter girls. There I was in my first week working alone one afternoon trying to make eclairs. I had seen it done, once, in culinary school by someone across the kitchen. I had a vague memory of how the dough comes together, but I wasn't sure if what I remembered was the student assigned to the task that day fouling it up or if that was the way it was supposed to go. When you are adding the eggs, it looks like it has totally gone to hell, then you keep mixing and it turns into beautiful dough. I'm glad I kept the mixer running while I tried to figure out what to do.
Not that I am some withered and dried up old lady, but youth does have its advantages, doesn't it? I didn't know enough to see how foolish I was to talk my way into this position. Somehow I muddled through for a couple of months and left to start the next y
ear of school.For this challenge I used a coconut cream filling in the eclair. It turned out like an eggy mounds bar which was a little weird.
Also, since I made these first thing in the morning, I filled one with some scrambled eggs with chives. Delicious!
For the recipe, and to see what some other folks did this month, please see some of the other Daring Bakers sites.
-Janet
