Never a big fan of chocolate éclairs until I tried
fresh home baked éclairs filled with a blend of
fresh whipped cream & custard & topped with
melted Belgium chocolate!!
The pastry is called Pâte à Choux or choux paste/pastry & it’s not too difficult to make!
This recipe makes around 30 choc éclairs…use the best quality butter, cream & custard that you can afford. You can pipe the filling with a pointed nozzle or just cut the éclairs in half & fill.