In no time at all, find out how to make a beautiful assortment of éclairs — or pick some up! — baked fresh from the fabulous pastry kitchen at the Houstonian. It’s one of the biggest pastry kitchens in all of Houston! Chef Catherine Rodriguez and her team do some incredible work. Catherine was trained in France, and brings that precise influence to her éclairs. The last time we caught up, she demonstrated how to temper chocolate…
Made with a pâte à choux doe, the éclair Catherine fixed for our cameras was stuffed with cream, dipped in a chocolate glaze and decorated with Valrhona chocolate pearls, and Tahitian vanilla marshmallows…a taste unparalleled! The key is to always use your imagination. There are some gorgeous colors to work with. Order some today for your next office party or try baking them at home when you follow this recipe for chocolate éclairs.
For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.
Leave a Reply