Éclairs
Long choux pastries coated in chocolate glaze and filled with sweetened whipped cream.
Ingredients
Choux pastry (see choux pastry recipe)
Fondant (flavored and colored)
2 oz (60 g)
Whipped cream
1/2 pt (3 dl)
Instructions
1
Piping
Using a piping bag fitted with a 1/2-inch (1.5 cm) plain tip, pipe the choux pastry onto a clean baking sheet into finger shapes about 4 inches (10 cm) long
2
Baking
Place in the oven and bake at 420°F (215°C) for about 15 minutes, until colored and set
3
Cooling and Splitting
Once baked and cooled, split open with a knife
4
Filling
Fill with sweetened whipped cream
5
Decorating
Dip the top or bottom of the éclairs into: (a) chocolate coating; (b) chocolate-flavored fondant icing; (c) chocolate glaze (see page 239)
6
Finishing
Let set and serve
