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Éclair of my dream
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Picture© by Dara Bunjon
I absolutely love éclairs! The pâte à choux (éclair shell) needs to be crisp with a lot of nooks and crannies to be filled with dense, slightly sweet custard. The chocolate topping should be almost ganache; not too sweet, creamy.
Selfish me
What better format to embarrass myself then this public forum. I was in New York City with my friend and I had a hankerin, yes, hankerin for a chocolate éclair. With all the little grocery stores it didn’t’ take long to find an absolutely gorgeous, dead-on what I want in an éclair at a bakery counter. As I’m paying my $5.00 for this beauty, my friend says – good, we’ll share. I didn’t skip a beat when I told the counter person make it two éclairs. I was not about to share my éclair. I did pay for the 2nd one but I was not sharing this thing of beauty, the focus of my culinary desire.
What brought this on
I sometimes feel like Gretel, of Hansel and Gretel – being plumped up. Whenever I start saying I want to loose weight ‘the husband,’ brings in food I can’t resist. So I look in the fridge and there were 4 éclairs, I look back at the husband with a piercing glance and grabbed one for lunch. They weren’t the best; more whipped filling inside, the shell soft but it was calling me, taunting me.
Actually one of the better éclairs in town is at Suburban House Delicatessen. When I used to work for Vanns Spices, our plant was only a couple doors from the bakery that makes the éclairs – need I say more.
I am capable of making éclairs but I’m afraid I would eat them all. There is no making just one éclair. If you know of a good éclair here in town please share the information.
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