Every one will love this classic pastry. The light airy éclair shell is filled with rich chocolate pastry cream. Topped with a chocolate fondant.
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Ingredients Required:
Preparation Instructions:
| Using a round tool the size of a pencil, punch a
hole into one (1) end of the small eclair shell. Wiggle it around
a bit to break up the interior webbing. |
| Using a pastry bag with a pastry injector tip(#230),
fill the eclairs full with the chocolate pastry cream. |
| Warm the chocolate fondant on a Bain Marie until
it is 110°(F) then dip the flat bottoms of the eclair shells into
the fondant. Using a spatula quickly smooth off or remove any excess
icing before it sets up. Set down very level to prevent icing from
running. |
| Store chilled. |
| Overheated fondant will set up with a dry - flat
appearance. |
© by The French Pastry Chef™
2000-2013 All Rights Reserved
Made in America
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