You speak of a dark matter

Dear Eclair,

Today…

You made me sprint around the kitchen premise so many times.

You made my nerves snappy.

And you turned the kitchen into a dump.

Nonetheless, i will still make you.

These were so messy to eat and thats exactly how i want it to be! 7alata!

Lets keep all the rulers locked up today.

The eclair dough (Pâte à choux) and chocolate pastry cream was adapted from Chocolate Desserts by Pierre Hermé. The chocolate glaze was adapted from the talented Cafe Fernando blog. You can find it here :

http://cafefernando.com/pistachio-eclairs/