It all started with me wanting to make an Éclair Cake. As I started piping out the little quarter sized domes, then the logs, and then some more logs with the pate a choux… I decided I was going to make the Classic Éclairs first, and then see if I have the time to continue with the cake.. I still think the idea that I have for the éclair cake is pretty amazing and I will do it one of these days, just not today. But I will share how to make these delicious pastries as well as the pretty crystallized mint leaves, so read on!
There are two types of custards that you can fill éclairs with and this time I went with the non gelatinized one, since I figured that most people don’t have unflavored gelatin just laying around the house, but definitely do have some white flour.
By the way, do you know what the difference between an éclair and profiterole is? They taste the same, are made with the same ingredients, but why the different name? It’s all in the shape. The round shaped, custard filled pate a choux pastries are called profiteroles and the log shaped are called éclairs.
Adapted from “Chocolate Desserts” by Pierre Herme