There are many reasons to enjoy National Chocolate Éclair Day at Kathey Jo’s Kitchen. One of them is the pure deliciousness of it all.
An éclair is an oblong pastry made from choux dough filled with a cream and topped with icing. The éclair originated during the 19th century in France. It was called pain à la Duchesse or petite Duchesse until 1850. The éclair may have gotten its name from the flash of frosting that glistens across its top. When baking the perfect chocolate éclair, steam is essential to the construction of the inner hollow that’s filled with vanilla cream. It takes some patience, but once you’ve perfected your recipe, you’ll have something you can always fall back on for sweetness.
Did you know that MasterChef India pastry experts spent three days constructing a 26-f...
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