Chocolate Eclairs!! Crisp pastry shells filled with light and airy chocolate cream and topped with pure semi-sweet chocolate. A classic!
Hey, let’s have another chocolate treat to celebrate the first official “Chocolate Month” at Baking Sense. This one is a beauty!
Take the same batter and pipe it into a different shape. Take the same cream filling and flavor it with chocolate. Now you have a new pastry from exactly the same two recipes used to create classic Cream Puffs.
For this chocolate eclair filling, and for the vanilla filling I pipe into Cream Puffs, I like to lighten the Pastry Cream with whipped cream. If you prefer a more custardy filling you can use straight pastry cream to fill the pate a choux shells. It will take a double-batch of pastry cream to fill 24 eclairs or 24 cream puffs.
Watch this video to see how to make Chocolate Eclairs:
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