Making an Eclair was not as tough as i had thought. The process was simple so long as you followed the directions. Each part had its own unique way.
The first part was the dough, it doesn't have a leveling agent but is cooked in a sauce pan until it sticks to the bottom.
The second part is the pastry cream. It seemed simple and very creamy.
The third part was the ganache, it was very easy to make. All it needed was heavy cream and some chocolate.
Overall the recipe was easy to follow and the dessert was delicious. Though I believe it would have been better if it was fresh out of the oven and then filled with the pastry cream.
The dough was definitely different from different doughs created for pastry. There was no leveling agent and it was cooked over heat. The dough rose when it was baked but some of them collapsed.
The dough was not soft and fluffy, it was much harder and flaky. Next time if i had the time to remake this I would fill the Eclair as soon as possible so that it is still moist and has it's beautiful texture on the inside.
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