When I was a wee Cher, every once in a while my mom would talk my dad into picking up a box of Freihofer's éclairs.
They were absolutely perfect (at least to my child's brain). An eggy shell filled with vanilla cream and a thick chocolate ribbon on top.
Sadly, Freihofer's has since been bought out by and other chain and I don't think they make éclairs any more (although, they still make those oh-so-chewy chocolate chip cookies that I can't keep around or I'll eat them all...)
At least I have my memories.
What I didn't know back then was that an éclair was a variation on protiferoles.
Okay, let's back up again - back then, I didn't even know what the heck a protiferole was, let alone its relation to an éclair.
I think it was The Ina that finally clued me in somewhere along the way.
This weeks Tuesdays with Dorie recipe had us making an "adult" version of protiferoles. Instead of the traditional plain pate a choux filled with vanilla cream, we made espresso flavored puffs and filled them with ice cream (I used coffee gelato).
Like the traditional protiferole, these received a healthy topping of chocolate - however, this version was "adultified" with a hint of Cointreau to give it a subtle orange essence.
These were tasty enough, but I really had a hard time wrapping my brain around the whole "sticking ice cream in the cream puffs deal". It's one of those things that I just couldn't get over. The not so appealing color of the choux dough didn't help either.
I think it was easier to eat this dessert if you didn't have to make the components... Just saying.
I am sure there is something else clever or witty to say here, but my poor getting-ready-to-go-on-vacation brain just isn't finding the words.
So, on that note...
This post participates in Tuesdays with Dorie.