Tuesdays with Dorie Chocolate Glazed Peppermint Eclairs

Can it really be Tuesday? Already? Halfway through June? Please..... Someone slow this summer down. It's time for treats on Tuesday with my TWD baking group. Quit going to the bakery, join us, and together we will rule the galaxy.

I'm in the middle of a super colossal family reunion with 80 family members. I think I should shout these words to help you understand: SUPER COLOSSAL, PEOPLE. Our TWD assignment this week was a gorgeous cream puff ring, filled with peppermint whipped cream, glazed with a shiny bittersweet ganache. But, when you're having a SUPER COLOSSAL family reunion, a cream puff ring is a little fussy. Usually I make diminutive half-batch versions of Dorie's treats because there are only 4 people in my nuclear family. This time I made a dimunitive double batch version, because of the SUPER COLOSSAL amount of people in my extended family. Little Eclairs to share the love. First of all, you must make your cooked choux paste dough. If your batter looks strange and you think you may have ruined it, keep going. It looks strange and ruined when it is perfect. In fact, I had a friend who made three batchs of choux paste, threw them all in the trash (ruined, she was sure) and had to serve frozen cream puffs at a baby shower. With the addition of eggs, the cooked pastry will have a shiny gleen, and begin to look more like a normal soft dough.
After the pastries bake, slice them, fill them, glaze them, eat them. Smile. Repeat.
You can find the complete recipe at the beautiful blog, A Consuming Passion. My only modification was the size and shape of the pastry.

Coming Tomorrow:

20 minute North African Chicken with Couscous and Minted Feta Sauce