Last Friday was National Chocolate Éclair Day. Clearly... I wasn't fully prepared. The post was mostly ready, but not really. There have been a couple of posts that I rushed right through to be able to put something out for you ( I won’t tell which ones) but I decided some time ago that I would rather delay a post than present something that’s not ‘Lola approved’. Schedules and a lack of unsalted butter stood between me and a quality post. And that’s when I decided…
Life is an éclair.
It begins with an exterior made of basic ingredients. The ingredients are secondary to the manner in which they are handled. Even under the best conditions, the foundation of an éclair is somewhat sturdy and fragile at once. Tell me that doesn’t sound like life! And if you’ve managed your foundation well, there is plenty of room to fill it with good stuff.
What you choose to fill your life (ahem, éclair) is up to you, but it must be substantial or it will never work. Thin or flimsy fillings will run right out of your foundation. Be sure your filling is rich and significant and worthy of a spot in your pastry. And be cautious! You can get too much of a good thing. Your éclair can only hold so much. The filling in your éclair is meant to be enjoyed; not make it burst at the seams. Just as in life… all things in moderation.
Once filled, you can add a tremendous amount of flavor and flair to your éclair by way of a topping. In our case, we chose classic chocolate glaze, but the sky is the limit. Your éclair is limited only by your imagination.
Lastly, don’t forget to share. That’s one of the best things about éclairs (life). I like to take big bites of mine and get a little of each flavor for a full experience. And just like life… I enjoy mine with coffee.