Les eclairs sans glaçage sont moche!

That’s what my French husband declaired while we were discussing about this Daring Baker recipe! And who can disagree with him? Sure not us Daring Bakers!

When I saw that this month’s recipe was Eclairs au chocolat I was absolutely pleased! And when I read that they were a Pierre Hermè recipe, well, I was in heaven! And I think I wasn’t the only one, right?

The best part about a Pierre Hermè recipe is that they are absolutely infallible! It’s impossible something can go wrong: they are just perfect!

I’m in heaven… And my husband too!

Yesterday was market day! In an almost desert Milan (mid august is the biggest holiday in Italy), we were able to still find some stalks at the local market with wonderful fruits and veggies. Among those, squishy ripe apricots…

Well, what can I possibily do with a kilo of squishy-ripe fresh apricots if not an apricot sorbet???

And which recipe is best for an Apricot sorbet if not a David Lebovitz one???

Form the perfect scoop, where you can find other recipes with apricots, the one for apricot sorbet fitted perfectly with the king of apricots I had!

David instruct for 1 kilo of squishy-ripe apricots (oh, yes!), 250 ml of water and 200 g of sugar, plus few drops of almond or vanilla extract.

Surprisingly enough, I had everything in the house

Pan, water, halved apricots, cook few minutes, add sugar, add vanilla extract, let cool, mix, freeze, mix, freeze, mix, freeze, mix, freeze, mix, serve!

Et voila!

Enjoy!