This is a real classic French pastry. The chocolate eclairs light fluffy shell, filled with rich chocolate pastry cream. Look at that chocolate fondant icing trying to run over the edge of the eclair... mmmm.
| Chocolate Eclair |
|
Ingredients Required: Chocolate Eclair
Preparation Instructions: Chocolate Eclair
| Shells need a hole poked in the end to assist in
filling. I use a chop stick, pushed all the way inside and wiggle
it around as needed to help break up any webbing the may exist inside . |
| Fill pastry bag with the chocolate pastry cream.
Use a pastry injector if you have one. I use a pastry injector tip
on a coupler device and a plastic pastry bag. Wipe any excess
that may burst out from a weak area. Keep the flat (pan) side clean
for the fondant icing. |
| Using a basket weave tip in a plastic pastry
bag apply a ribbon of warmed fondant to the eclair. Turn tip upside
down so the ridges are against the flat side of the eclair shell. |
| Keep eclairs very flat while icing is setting up,
so that it doesn't run. Store chilled in a covered container. |
© by The French Pastry Chef™
2000-2013 All Rights Reserved
Made in America
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