Dateline: Tue 23 June. It was National Chocolate Éclair Day back on June 22nd, but my hopes for evening kitchen exploits to celebrate were derailed by our storm-sourced power outage. So the necessary postponement to the next day worked out to Mookie’s benefit, when he came for a PBBB dinner.
These are, of course, not part of my routine or repertoire, so I am audaciously amateur about them. But on that occasion, I was bolstered by the helpful directions and notes from a recipe by Nick Makrides in Australia. The inelegance of the finished products is directly traced to my unpracticed technique. Others who indulge in kitchen joys would by now have become smooth operators at straightforward pursuits like piping bags and tips. Not me! So there’s that.
The question of full filling could only be answered with each éclair’s sampling, but early tests returned positive results. I also appreciated the lightness of Chantilly whipped cream with mascarpone over the equally enjoyable and more typical pastry cream.
"Chocolate Éclairs" [published 28 January 2023 / updated 27 May 2025] and "Easy Whipped Cream (Chantilly Cream)" [published 28 January 2023 / updated 06 April 2026] from Nick Makrides of The Scran Line.
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