Photo source by BarelyDevi / Pixabay / Virginia Watkins/ Desygner Chocolate eclairs In 1884, the first learned recipe for the chocolate eclair appeared in "The Boston Cooking-School Cook Book". The chocolate eclair is similar to a cream puff. The only difference is that a cream puff is round, filled with thick cream, then dusted with powdered sugar, with no chocolate added. Whereas the chocolate eclair is piped oblong, cream-filled, and normally frosted with a chocolate frosting or chocolate glaze dripped over it. For this chocolate eclair recipe, the pastry dough is piped out of a pastry bag, then baked, cooled, and sliced to pipe in the filling. The filling of the chocolate eclair can be a vanilla pastry cream or whipped cream. This recipe uses both an instant vanilla pudding mix, and heavy whipping cream. When the thick vanilla cream is prepared it's then piped onto the center of the sliced bottom layer, then the tops of the eclairs are placed back on. Then the chocol
Cook Exceptionally With Gin Lee the Deep South Cook "I will show you how to create southern cultural cuisine, desserts, such as cakes, cookies, pies, and teach you the art of candy making, holiday themed recipes, throw in pet recipes (because they're family too), gardening, gardening in greenhouses, etc.. So, sit back, unwind, and relax while I show you how to cook exceptionally and create helpful DIY'S."