Lighter than Air: Cream Puffs and Eclairs

Another great recipe for cream puffs and eclairs. Reminds me I need to make some of these… haven’t made them in quite a while. 🙂

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Friends who share a love of baking and cream-filled pastries dipped in chocolate ganache warmed up a rainy afternoon in our kitchen north of the Arctic Circle.

Perfectly turned out pastry puffs filled with delectable cream and dipped in chocolate ganache are the the stuff of home bakers’ dreams. Cream puffs and eclairs require a special dough called pâte à choux. Worked to exactly the right consistency, this dough bakes up light and flaky and leaves a hollow space in the center of the confection. Although we used traditional vanilla-flavored pastry cream, we also imagined filling these airy profiteroles with fresh whipped cream, homemade ice cream and even savories such as smoked salmon cream.

Making cream puffs and eclairs can’t be rushed. The pâte à choux dough requires time and attention in order to get it to the correct consistency as it cooks on the stove top. Next, it must be carefully piped onto a baking sheet…

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