A Ganache-y Pound Cake for All You Eclair Lovers Out There
Selecting a pastry from the bakery case felt like an awesome responsibility as a child. I did not take this task lightly, carefully eyeing the frosted cupcakes and the craggy-topped muffins and the gooey chocolate cookies. No amateur in the sugar realm, I'd skip past the biscotti and other similarly austere and adult desserts to land on the cakes and petit four sections. But no matter how decadent the offerings, if I saw an éclair behind the glass window, I'd always be sold.
An éclair is, arguably, a perfect dessert. Given its French origins, that's no surprise. The French know their pastry. There's the textural contrast: creamy, crunchy, and gooey. There's the balance of flavor between the smooth pastry cream, the intense chocolate glaze, and the just-barely-sweet pâte à choux shell. Every bite marries this trifecta of glaze, filling, and shell.
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