Yesterday, M. took his Russian language exam. The last five and a half months of intensive daily classes and long hours of at-home study all came down to a couple of hours yesterday morning during which he had to demonstrate what he had learned in speaking and reading. He was able to come home afterwards, making for a rare short work day, and then we sat and waited. And waited. The results of his exam were to be emailed to him, possibly within an hour, possibly within many hours, or even within a day or two. We weren’t sure when they would come, but we were sure that the anticipation would drive us crazy. To keep our minds occupied as we waited and not wanting to venture out into the bitter cold, we decided to make chocolate éclairs from scratch. I had just attended a French pastry class a couple of days earlier, and wanted to see if I could re-create the deliciousness we had made in class.
Chocolate éclairs are divine, especially when made from a recipe and not pulled out of a plastic-wrapped package with a boatload of unpronounceable ingredients on the label. Since our nutrition challenge recently ended, we have been trying to stick to a diet of mostly whole, unprocessed foods and little sugar. Of course, sometimes life calls for exceptions, and though these éclairs are relatively low in sugar, they are high in dairy fat, so you may want to be mindful of that once you realize how tasty they are and how easy it is to keep eating them.
The process for making éclairs may seem daunting, but if you find yourself confined to your home for several hours with nothing to do this winter, this is a fun way to spend a morning or afternoon… with a well-earned and delicious reward at the end.
Oh, and those Russian exam results? They came about halfway through our éclair-making session. Success all around, and eventually celebrated with… chocolate éclairs, of course!