Chocolate Éclairs is a traditional British recipe for a classic tea-time pastry made with a choux pastry base baked until hollow that's filled with whipped cream (or creme patissiere) and coated with melted chocolate or chocolate glace icing. The full recipe is presented here and I hope you enjoy this classic British version of: Chocolate Éclairs.
Prepare the choux pastry according to the recipe then spoon into a piping bag fitted with a 12mm diameter plain nozzle. Use this to pipe fingers about 10cm long on a baking tray. Keep the lengths even and use a wet knife to cut the pastry off at the nozzle. Transfer to an oven pre-heated to 200°C and bake the éclairs for about 30 minutes, or until well risen, crisp and golden brown.
When done, remove from the tray and make a slit in the side to allow the steam to escape then set on a wire rack to cool completely. Once cold fill with the whipped cream (or crème pâtissière) then ice the tops with chocolate glacé icing or by dipping each one in melted chocolate.
Click on the image, above to submit to Pinterest.