Eclaires

There are three main parts of an eclaire, which are the dough, the creme filling, and the chocolate ganache.  The first thing we made was the dough.  The dough is not like a normal dough because it is much softer and more flexible than most doughs.  This dough was soft enough that it was able to be piped through a piping bag and onto a baking sheet.  The next thing we made was the creme filling.  After making the creme filling, we  baked the dough.  The next step in making the eclaire's was creating a chocolate ganache.  The ganache was made by melting chocolate with heavy creme.  Once the dough was finished baking, we piped the finished creme filling into the middle of the cooked dough.  After that, we finished the eclaire's by spreading the chocolate ganache over the top of them.  If I were to make eclaire's again, I would have made the eclaire's all the same size.  Some of ours were really big, while others were a normal size.  Overall, I enjoyed making the chocolate eclaire's.