Chocolate Éclairs

An éclair is a finger long baked pastry shell made from piped choux paste filled with a soft sweet or savoury paste and decorated on top. A traditional chocolate éclair (Éclair au Chocolat) is a shell filled with vanilla custard mixed with cream and topped with a chocolate icing. Chocolate éclairs are delicious, mouthwatering and tasteful desserts which are easy to make in your own home.

Ingredients

Choux pastry (recipe)

Chocolate

Whipped cream

Method

Preheat oven to 200ºC. Make a choux pastry and put in a piping bag with a star nozzle. Pipe finger long shapes onto lightly greased baking trays and bake in the oven for approx 20 minutes. Allow cooling before glazing the top with chocolate or chocolate icing. Cut an opening lengthwise from top to halfway down in the éclair and fill with whipped cream.

Note: Any preferred sweet filling can be used such as fruit flavoured cream or custard.