Chocolate Eclairs

An eclair is a small log-shaped bun of choux pastry filled with cream and coated in chocolate fondant icing (frosting).


INGREDIENTS

125g choux paste
chocolate sauce, for decorating

Filling
chocolate pastry cream


METHOD

1. Line a baking tray with parchment paper.
2. Pipe the choux paste into 8cm length.
3. Bake at 200-220'c for about 30 minutes.
4. Once cooked, transfer immediately in a cooling rack and make a hole in the base of each eclair allowing the steam to escape, and leave to cool completely.
5. Fill each eclair (from the hole made in the base of each eclair) with chocolate pastry cream using a piping bag and a small nozzle.
6. Glaze the eclairs by dipping the into the chocolate fondant sauce; remove the surplus with the fingers.
7. Allow to set before serving.