The challenge was a Pierre Hermé recipe from a cookbook written by Dorie Greenspan: Chocolate Desserts By Pierre Hermé for chocolate éclairs. If you are not familiar with Monsieur Hermé, he is one of the best, if not the best, … Read the entire news
Bitter chocolate glaze: In a small saucepan, bring 80 g heavy cream to a boil. Remove from the heat and slowly begin to add 100 g of bitter chocolate , stirring with a wooden spoon Stirring gently, stir in 20 g of butter, piece by piece … Read the entire news
But the second attempt resulted in beautiful puffs of choux pastry … a colleague had made the eclairs before me and her eclairs were the reason I decided to make the chocolate pastry cream It was yumm and worth the effort that … Read the entire news