Éclairs are something I associate with bakeries, not with home cooking. But as I first discovered with Dorie’s Gougères, back when we first started French Fridays, choux pastry is much more accessible than the results would suggest. The pastry cream filling and the glaze for the top were equally simple.
I added cinnamon to my pastry cream and ground ginger to the lemony glaze. The flavours really work well together. I’m looking forward to seeing what combinations and variations the rest of the French Fridays crew came up with.
I didn’t make these gluten-free, so only baked a few and froze the rest to pass on to my parents. I am going to try gluten-free choux pastry, though. I recently came across this recipe from Gluten Free Canteen and it looks wonderful. It’s great that there are so many talented gluten-free bakers blogging these days. For now, though, I’m going to go enjoy another of Dorie’s delicious éclairs.
You can find many other blogged descriptions of this week’s FFWD recipe here: Vanilla Éclairs