I am no stranger to eclairs. As a matter of fact, I can say that I grew up on them. If they weren’t in my Mom’s kitchen, they definitely were at the nearest pastry shop in my hometown of Bitola, in Macedonia.
Therefore, when I saw that these were a menu item for FFwD, I was super excited. I have only made eclairs a handful of times so I was just a tad bit nervous, but once I got started I could not wait to finish – I ate four of the pastries (plain) while they were cooling.
Don’t judge – I was hungry. Due to the three different parts to this recipe, lunch was pushed back, Ana’s nap was pushed forward, but dessert was served on time!
Eclairs are long, puffed, and cream-filled pastries. The dough, which is made of milk, butter, sugar, and flour, is piped onto a baking sheet with a pastry bag and then baked until golden brown. Once cooled, the pastry is filled with a crème pâtissière, or pastry cream, and finished off with a powdered sugar glaze which is spread over the top of the éclair.
Dorie’s recipe calls for a vanilla pastry cream to be piped inside the éclair, but I went a different way and filled the eclairs with a Nutella Cream Cheese filling – I heart Nutella. Besides, I thought that the flavors of the Nutella and the flavors of the glaze would really complement each other. And they did. Oh boy did they ever! It really was a delicious dessert.