Chocolate cream éclairs

Recipe from: 10/1/1999 12:00:00 AM
Ingredients 3
Servings 2
Minutes 30 minutes


Serving Change
  • 1
    quantity choux pastry (see recipe)
  • 250
    cream, whipped
  • 200
    milk or dark chocolate, broken into pieces


30 minutes
1. Spoon the choux paste into a piping bag. Pipe 10-15 cm strips onto a greased baking tray. Bake in preheated 180 ºC oven for 20 minutes, until golden. 2. Remove from oven and slice each one open quickly so that the steam can escape. 3. Melt chocolate over a low heat on the stove or in the microwave. 4. Spoon cream into the éclairs, then drizzle with chocolate and serve.

Read more on: bake  |  dairy


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