Plated for your chocolicious delight!
AN APPLE UPDATE:
Guess what? Remember when I posted about how I had entered the Apple Crisp Recipe Competition for the Canadian Baking and Sweets Show? And how I was a finalist? It took place this past Saturday, and…I won! I came home with a gorgeous gift basket of cupcake-baking supplies as well as a cookware set worth $500. Was very exciting! The recipes of the finalists were sent out to a third party kitchen to ensure that they were replicable, and the judges tasted the dishes in front of the crowd at the show. The DH was there when I won, and he is just the sweetest guy. He’s so proud of me! I mean, I’m proud of me too, but I recognize it was just one contest. The DH? Sent emails to my family, his family, and his coworkers, and mentioned it in phone calls to his friends. Like I said, isn’t he just the sweetest? I do heart that man!
REWIND TIME!
And speaking of sweetness, I just made some Chocolate Bubble Éclairs for the latest in my online bake-a-long with the Baking Chez Moi group. Although technically they weren’t BUBBLE éclairs. But I’ll get to that in a minute!
Whenever there are three Tuesdays in the month, the third Tuesday is time for a “rewind” — whatever recipe you missed or wish to redo, that’s what you do. I had made the Crackle-Topped Bubble Éclairs previously, but while the crackle topping was fabulous, the éclairs fell once out of the oven. My takeaway from that trial was that one must leave the éclairs in the oven longer that one thinks, until they look almost too brown.
So that’s what I did this time! And they turned out great! Except that I didn’t pipe them close enough so they turned out to be more cream puff than bubble éclair. Oh well! I used pearl sugar on top as opposed to the crackle topping that I did last time, and I’m rather pleased with the result. Although I ran out of eggs, so I didn’t do an egg wash prior to sprinkling on the sugar. They still turned out pretty perfectly!
I’m really happy with how these turned out!
I filled some with regular Whipped Cream, and some with a sort of Dark Chocolate Expresso Whipped Cream. I melted some 90% Dark Chocolate with some butter and milk and once cooled, blended it with some whipped cream and instant coffee granules. If you don’t like your sweets too sweet, this is the filling for you! You can really taste that almost bitter dark chocolate — these were definitely my favourites!
I’ve packed them away for the DH to take to work tomorrow (20 dark chocolate expresso ones and 20 whipped cream ones. Oh ok, 19 and 21! I couldn’t resist one last chocolate one *grin*). I know that éclairs/cream puffs/whatever you call them are best the same day, so I hope they hold up until the DH gets to work tomorrow. Eh. Worst case, they’re just not as uber-fresh as right now. I think they’ll still taste nice on a coffee break, right?
Next Post: Am dreaming of my favourite bok choy dish, but will likely my long-promised homemade peanut butter cups and wine jelly bonbons. Mmm…they’re all so good, how can I choose?
Yay! You are an amazing baker lady! 🙂 Congrats! 🙂
Thanks, Silvia! Yayyyy! 🙂
yes–congratulations on the big win!! your eclair/cream puffs sound and look delicious. I’m sure they’ll be devoured!
Thanks, Steph! Yes, they were devoured. I shall have to make some more! (But I may eat them all myself this time *tee hee*)
Congratulations – that’s fantastic!!!
I’ve yet to make the eclairs, but they’re so tempting.
Thanks, Theresa! And these eclairs ARE so good! The DH took them to work: usually he emails his colleagues to let them know that I’ve been baking and that he’s brought something in for coffee break, but apparently someone saw him walking to work with the box of éclair/cream puffs and spread the word, and before he even sent the email, they were all gone. I took that as a huge compliment! 🙂 So yes, highly recommend the recipe!
First of all congratulations on your win! I’ve just returned to Tuesdays with Dorie (however to be honest I barely started) and what a great post! Your eclairs look great, I didn’t see them on the completed recipes list but I have so much catching up to do! Can’t wait for another rewind so I can try these, the espresso filling sounds awesome 🙂
Aw, thanks, Sanya! And welcome back to TWD! I love the camaraderie of this cooking group! So many delicious dishes to make too! Looking forward to seeing some more of your posts!
Congrats on the CBSS win! Your éclairs look wonderful and I love the sound of the espresso filling!
Thanks, Mardi! I highly recommend the espresso filling! Mmm…wish I had some leftover to nom on right now! 🙂
Congratulations on the win! And yes your husband is the cutest. Glad that your eclairs came out perfect the second time around. I hope all your future baking is winning for you.
Isn’t he just? I heart him so much! And thanks for the good wishes. *hugs*
Congratulations on your prize! Bubble eclairs or cream puffs, these look delicious.
Thanks! They were delicious, whatever they’re named. 🙂
Congratulations, that is so wonderful and exciting.
My bubble eclairs were a complete flop, but tasted good. It’s nice to know that if you leave them in the oven longer it works out better. Thanks for the tip.
As long as it tastes good, it’s all good! And yeah, apparently they really need to crisp up to keep their shape. 🙂