While the recipe for these treats appears complicated and multi-stepped, the truth is it was incredibly simple compared to last month's challenge. Yet, the eclairs were at least as delicious as the Filbert Gateau. A little less nuanced, perhaps: while the cake had many subtle flavors, each contributing a note to a rounded whole, the eclair had one blasting loud tone: that of silky, creamy chocolate.

I did have one stumble here, when I undercooked the eclairs ever so slightly, leaving them a touch soft and flat. So it was a good thing that the chocolate glaze and pastry cream were so flavorful and rich, as they really provided the punch for the dish. Certainly the contrasting bite of a firmer eclair would have been even better, but there were no complaints.

The cream puff pastry was so interesting to make, and also so fast to put together, I can imagine making it for all sorts of applications: with fruits and whipped cream, or ice cream and chocolate sauce, or a savory appetizer with sausage and cheese.... The interesting aspect is that the dough is made on the stove, a little like a roux. The result is smooth and buttery, and pipes out and fluffs up like a dream. If you don't feel up to melting, whipping and juggling 14 ounces of chocolate, and a cup of cream, I highly recommend trying this dough and pairing it with just about anything.