The pate a choux (cream puff dough) came together really easily but once I put it in the oven it just didn't seem to want to cook all the way through - I took them out after 20 minutes (12 of them with a wooden spoon propping open the oven door) and they fell flat right away. I tried to save them by putting them back in the oven and they stayed in there probably another 20 minutes or so before I gave up! Some were perfect, some were still doughy - I don't know why! But they all tasted great. See how nice the ones on the upper left look? The other tray (upper right) was all flat and didn't rise right - maybe it had to do with the tin foil instead of parchment?
The original recipes called for chocolate pastry cream but I made vanilla using this recipe from epicurious. It was easy to make and tasty!
To make the chocolate topping you also had to make a chocolate sauce. Mine didn't come together right - it was too thin and didn't coat the eclairs like I would have liked. The whole process was messy and I just made a big batch thinking they'd be great for a party tomorrow and realized that they're best served right after they're filled and will probably be soggy and gross tomorrow. We'll just have to wait and see I guess!
Here's the mess I made and the finished product.
And no, celery salt and tomato aren't in the ingredient list. I'm cooking a bunch of stuff for a friends party tomorrow and I just hadn't gotten around to putting those things away yet. I think next time I make pate a choux it'll be savory. Anyway - back to the kitchen I still have cookies and cheesecake to make!
I'm behind on my blogs and I still have to tell you all about the awesome Cutchogue chicken BBQ. I'm hoping to get to it this week.