Eclair
Long éclair shells filled with pastry custard, with the tops dipped in chocolate fondant.
Ingredients
choux pastry dough
as needed
custard sauce (see page 217)
as needed
chocolate fondant (see page 367)
as needed
Instructions
1
Step 1
Follow the method for cream puffs, but pipe the dough into strips about 3/4 inch (2 cm) wide and 3 to 4 inches (8 to 10 cm) long. Baking method same as cream puffs.
2
Step 2
Fill with custard sauce. There are two methods: a) Poke a small hole at one end and fill using a piping bag or filling pump; b) Cut lengthwise from the top and fill with a piping bag.
3
Step 3
Dip the top of the puff into chocolate fondant.
