Eclairs, an Approximation

I made éclairs for Christmas.

The puffs didn’t puff up, so I made another batch.

The chocolate ganache clotted and exuded a whitish liquid.

The second batch didn’t puff up much either. Neither did the cream.

And I ended up using melted milk chocolate instead of ganache.

They were just edible.

Ending this year with a flop.

Here's to better baking in 2013!