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Chocolate éclairs

Dry, crisp choux shells filled with vanilla cream and dipped in chocolate.

12 servings58 ways to begin254 steps at the far end

Preparation level2 / 58

Quick assembly

4 steps

Just buy itFrom the ground up

01 — THE FINISHED DISHChocolate éclairsAI generated

0 / 4 done

1–4

Added at this stage

Makes 12 item

350 g eclair shells650 g pastry cream250 g chocolate glaze

Using: kitchen and oven

1.
Whisk the cold pastry cream until smooth and transfer to a piping bag with a small nozzle. Make two or three small holes along each éclair base.
2.
Pipe cream through the holes until the shell feels evenly filled but does not split. Wipe away excess cream.
3.
Warm the glaze just until fluid and dip the top of each éclair. Lift out, let excess drip away and set upright on a tray.
4.
Chill for 30 minutes to set the glaze and serve the same day while the shells retain some texture.

And finally, chocolate éclairs.