eclairs? eclairs!

I really love going to Binko's classes, especially after a stressful day. Today was all about eclairs and cream puffs.



Before we made the cream we had to prep the vanilla. I love vanilla! It's an amazing bean. When you are done using the pod you can stick it in your sugar jar to give the sugar that extra flavor of natural vanilla.



We had to pipe out the pate a choux to make the shape of the eclair. If you want cream puffs, you just pipe out what looks like a Hersey Kiss. I am still not very precise when it comes to piping.



It's pretty easy to make eclairs or cream puffs, but it is very time consuming piping in the cream. One thing you can do is cut the tops off the cream puffs and pipe in, add a fruit, and put the top back on. Piping from the bottom is very messy, but works better with the elongated shape of the eclair.



The final result gives you pastries that are much more satisfying than what you buy at bakeries in San Francisco.