During this eastern holidays we have been doing quite a lot of cooking, and it was the right time to catch up with a very promising recipe of FFwD: vanilla eclairs (pepitos de crema pastelera). How to describe them? Heavenly. They are soooo good and quite easy to make too. The dough is quite strange as it is cooked before (like when preparing a béchamel), and then baked. We made both long stripes of dough for the éclairs and thick dots for profiteroles.
Look what a nice color they have after baking (and without eggwash!):
We had for dinner the profiteroles with creamy cheese (I added very little sugar to the dough, so they could make also some nice savory treats). Our daughter loved them!
And the next day we made the vanilla pastry cream, and some unsweetened dark chocolate glaze. The glaze was too strong on its own but with the sweet pastry cream it was just perfect.