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...
Join Gin Lee, the Deep South Cook, as she guides you through the art of creating authentic Southern cuisine. From traditional dishes to decadent desserts like cakes, cookies, and pies, Gin Lee will teach you the secrets of candy making and holiday-themed recipes. And because pets are family too, she'll even share some special recipes for your furry friends. But the culinary journey doesn't stop there. Gin Lee will also delve into the world of gardening, offering helpful gardening tips too.