Well, I know the eclairs in the photo do not look nice and cool, but their taste is inversely proportional to how they look.. Really.. The reason for their bad appearance is due to a little accident. After I finished making my tiny eclairs, the plate they’re on fell off to the kitchen table and their chocolate glaze was all over the place.. I think I’m never going to make some good looking food..
In fact, nothing can make me sad about these eclairs, because it’s my third trial so far, and the first two were a complete disaster. I tried to play with the “choux” pastry recipe, put whole-wheat flour instead of all-purpose flour, tried to change the amount of butter, and the dough didn’t rise. So, this time I didn’t take any risk and made my “pâte à choux” directly from here. The directions there were also very useful.
Anyway, after making my little choux pastries, I filled them with pastry cream. Well, I cannot give you the recipe, because I took it from a pastry chef, but you can use this recipe, which I used before. The tricky part is, when I was making the cream, I added 2 tablespoons of honey by decreasing the amount of sugar, and after the cream is chilled, I added 2 mashed bananas into it.
Finally, I poured chocolate glaze on them. The glaze is very simple to make, melt the chocolate and add some melted butter (If you melt 2 units of chocolate, add 1 unit of melted butter).