Chocolate Eclairs, French Pastry
by Tarla Dalal
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Choux pastry is a special dough that gives rise to a light, crisp and ‘airy’ pastry when baked. It is used to make amazing desserts like éclairs and profiteroles, and even some savoury dishes.
In this classic recipe, we have used the choux pastry dough to make Chocolate Éclairs, an ever-popular chocolaty treat that is crispy outside and creamy inside.
It is a light, melt-in-the-mouth dessert with a fabulous chocolate coating and an awesomely creamy filling. After baking and filling the éclairs, let them set at room temperature for a while. Once set, you can place it in the fridge for two hours and serve later if you wish.
You can also try other desserts like the Crème Brulée and Fresh Fruit Flambé .
Nutrient values (Abbrv) per eclair
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