When it comes to the Daring Bakers, I'm a big sucker for pictures. I'll keep this posting brief and get right to the action. To anyone who is considering making eclairs, go ahead and give them a try. You can find the Pierre Hermé recipe at Tony Tahhan and MeetaK blog (they hosted this month's challenge). They really aren't difficult to make at all. Regretfully I didn't think to take pictures until I got to the piping stage. I piped out 3" stripes and then gave them each a simple egg wash (1 whole + 1 tablespoon cold water).
I then used the back of a fork to simply shape and texture the tops of the eclairs. This helped to create a uniform shape and get rid of any unsightly tails on the ends.
...and dipped in dark, bittersweet chocolate. The chocolate that was used to enrobe the tops of the eclairs had a chocolate sauce component. The recipe makes about six times more than I needed so I used it to make some very grown up chocolate milk for my son. Yummmm!
Would I Make This Again? Yes, it was really simple and didn't require many exotic ingredients. I'd like to experiment with different flavors too, like an orange chocolate or mint.