I do bake a lot, and cook a lot, but I am not good at exact measurements. I know baking requires it, and the Macaron Battle is basically the only thing I can bare. As long as I measure the ingredients exactly, the process itself is pretty simple to make macarons. I regret I decided to make chocolate eclair.
I followed the recipe from this blog site, which is Pierre Herme's recipe.
I knew it consisted of making Choux, pastry cream and glaze, but it was a LOT more labor intensive than I thought.
Making the Choux was as expected. You have to keep stirring the dough once dumping in the flour, but I used my stand mixer when mixing the eggs, so it was easy. Puff came out pretty good as you can see.
Then I realized I had to make glaze, which requires below.
1/3 cup (80g) heavy cream
3½ oz (100g) bittersweet chocolate, finely chopped
4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature
This means I needed to make chocolate sauce separately using below ingredients.
4 1/2 oz (130 g) bittersweet chocolate, finely chopped
1 cup (250 g) water
1/2 cup (125 g) crème fraîche, or heavy cream
1/3 cup (70 g) sugar
It's just a glaze, but requires a two step process. It's like a Japanese kimono, having very intricate decorations inside that no one can see.
At this point, I was very agitated by the lengthy process. But the cream tasted pretty good, and puff came out pretty puffy, so I finished everything, and yes, it tastes good, but I will never make this again, at least by this exact recipe. I will melt chocolate and dip the top if I make it next time.
But it tasted quite good.