The August 2008 Daring Bakers' challenge was brought to us by Meeta of What's for Lunch, Honey? and Tony of Olive Juice

Chocolate Éclairs from Chocolate Desserts by Pierre Hermé

Éclairs consist of 3 elements:

- Pâte à Choux, also known as Choux Pastry or Cream Puff Dough
- Pastry Cream
- Chocolate glaze

First the modifications:

Under the motto - Culinary Liberty For All, Tony and I thought we should give enough leeway for creativity.

What’s the point in cooking if not to cook what YOU want to eat?

To download the recipe in .pdf format, click HERE