éclairs are one of my favorite chocolate pastry, whenever i bite into the first layer of glaze, followed by the creamy filling inside, the world is a better place. so i decided to try my hand at it and oh boy, it wasn't that easy, there was the pastry shell, the filling, the sauce and the glaze.
in my mind, i started to plan the sequence. first, the sauce for the glaze, the cream filling, followed by the choux pastry, last but not least, the glaze. the sauce was easy, just weighing and mixing of all ingredients. pastry cream needed a little arm strength when stirring but all went well. choux pastry had me sighing in relief every time each batch came out well and puffy. the glaze was the hardest, first attempt, the chocolate mixture 'split' and i had to redo everything since there was nothing i could do to salvage the glaze. definitely glad that i had not add the chocolate sauce to it yet. second attempt, barely made it but luck was on my side and the glaze came out quite well.
the end product - happily savoured!
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