When Lindsay announced that this months Kitchen Challenge was éclairs, I was all like "I got this one". I was pretty cocky about the whole thing. Which is funny because I had actually never made éclairs before. But you see, I have made all the different parts of éclairs many times, so I figured simply combining those three parts wouldn't be very difficult. And for the most part it wasn't. But I had a few mishaps along the way….. The dough for éclairs is called pâte à choux. It is a very light, airy pastry dough that is the basis for several French pastries, including gougères, which I've made a couple times at the restaurant. So no biggie there. The filling is a traditional pastry cream, very similar to the ones I used to make practically everyday at the bakery where I previously worked. Check! And the chocolate glaze. Well, you all know about my love of chocolate. I'm no stranger to using that ingredient in my kitchen! So with all this prior knowledge and experience, I dove right into

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