Chocolate Eclairs
Yiels 12 Eclairs
Ingredients
12 Pre-Baked Unfilled Eclairs 12
330 gm Whipped Cream
330 gm Barker’s Professional Chocolate Classic Crème
240 gm Melted Chocolate
36 gm Crushed Pistachios
Method
Fold the whipped cream and Barker’s Professional Chocolate Classic Crème together thoroughly and place in a piping bag with a medium round nozzle.
Dip each éclair in melted chocolate, being careful to shake off the excess chocolate. Sprinkle with crushed pistachios and leave to set.
Using a serrated knife, cut each éclair in half, lengthways.
Pipe 55 grams of the chocolate cream mixture into the centre of each éclair and replace the chocolate lid on top. 5. Plate and serve.
Tips & Tricks
We recommend using pre-baked, unfilled eclairs for this recipe.
Using freeze dried raspberries is a nice alternative to crushed pistachios.
Allergies
Contains gluten, eggs and dairy
This Recipe Uses
