Week 7, French Week Signature Patisserie

My signature patisserie bake was chocolate eclairs. They are choux pastry buns filled with a vanilla cream and topped with a chocolate icing.

This was my second attempt at Choux Pastry and it went equally as well as last time I tried. The cream took two attempts, following one curdled bowl. But it worked in the end. The chocolate coating was rich and topped them off great. They could have perhaps done with being a bit bigger so there was more room for cream in the centre, but aside from that I am very pleased.