Julia Child-like eclairs
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The end of the Julia Child eclair series and the easiest part of éclair making: the icing. Julia Child would say “Lovely!”
The chocolate icing is called ganache and can be used in a variety of desserts. Use the chocolate and milk combination for frostings, glazes, cake fillings, and even donut icings.
The smoother you want to make the ganache the more milk you will add. The classic ganache recipe is 2:1 ratio of chocolate to milk. So just add more milk if you want a runny icing for a cake.
Easy Julia Child éclair icing:
2 cups chocolate pistoles (I used Ghirardelli semi-sweet morsels)
1 cup whole milk or cream
1 tbs Madagascar vanilla extract
Heat milk in a saucepan until hot to the touch and steaming. In a large stainless steel bowl, pour in 2 cups of chocolate chips. Pour hot milk over the chocolate. Let steep for 2 minutes to melt the chocolate. With a wire whisk stir the milk and chocolate until you see a shiny smooth consistency to the frosting. Add in vanilla.
Using a frosting palette or knife spread ganache across the tops of éclairs in a vertical direction from the top to the bottom of the éclair. Serve immediately.
*Frosting can be kept at room temperature for a day or refrigerated for 3 days but must be warmed to work in a smooth consistency (on low power in microwave for 30 seconds).
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