I’ve been a pretty, poor DBer these last few months. The sadest part is that I’ve actually been completing challenges but not posting. Really poor.
For instance, last month’s challenge, Danish Braid was one I really enjoyed. Not only did I make the sweet version but I also created a savory offering that had a portabella mushroom, vidalia onion filling. The filling was sauteed in butter, herbs and white wine…so good.
But I didn’t post it, POOR.
This months challenge was as much fun as last months and also offered the opportunity to learn a new skill…the use of an icing bag (is that what they’re called?) .
This is something that has terrified and fasinated me for years and since I’ve never had any reason to try, I just never stepped out of my comfort zone. So this months challenge Chocolate Eclaires, hosted by Tony Tahhan and MeetaK was my chance at redemtion.
If you’re a chocoholic this recipe is for you. It was a bit too much for me and family. I tried cutting the chocolate a little by adding coffee to the pastry cream and it helped but it was still too chocolatey for my palate.
Overall, the experience was pretty good. There were four components to this recipe and I probably would have been better served had I broken it down over time instead of doing it all at once. It ended up being a three hour process which isn’t bad considering my wife was trying to cook dinner at the same time.
Using the icing bag (someone give me correct term) wasn’t too bad. The first hard lesson I learned, don’t over fill the bag. I ended up with at least a quarter cup of dough on my wrist and hand because I ignored the simple physics behind this. But after of few tries I got the hang of it.
As I said, the process was fun and I have a TON of chocolate left over for anyone who has who has a sweet tooth. So feel free to send your requests or check out Tony Tahhan and MeetaK‘s blog for the recipe and make your own.