Check out our new package from Sur la Table! I am so excited. Can anyone guess what the shell pan is called?
Monday, July 30, 2012
This was the very first recipe that I tried in culinary school. I can remember being like "yeah, I can totally make eclairs". Fast forward an hour later and you will see messy blobs of dough, decent ganache, and pastry cream leaking out of the side. I was too embarrassed to take a picture. I tried profiteroles (cream puffs) the next day and they were much easier! I look forward to seeing what you guys think this fall when we try pate-a-choux. I only hope that your first creation looks better than mine from years ago! Below is a recipe for perfect dough. We can only hope! : )