A traditional chocolate eclair recipe - pure deliciousness!
Icing
Filling
For more even cooking, bake one tray at a time. Mixture will keep well in the piping bag while your first tray bakes.
If you're struggling to remove the piping nozzle after piping each eclair strip, snip the mixture off with scissors. Dampen your finger with water and use it to gently round off the end of the eclair.
Mascarpone makes a more stable whipped cream that holds up really well in the eclairs. However, you can replace the mascarpone with extra cream if preferred.
Filling can be spooned into eclairs rather than piped.
Icing
Combine Chelsea Icing Sugar and sifted cocoa powder with enough hot water to form a spreadable consistency. Spread on the tops of the eclairs. Leave for 30 minutes (or longer) before filling, to allow the icing to harden a little.
Filling
Place cream, mascarpone, Chelsea Icing Sugar and vanilla in a large bowl. Use an electric beater to whip until thick. Transfer to a piping bag fitted with a large open star piping tip. Pipe a generous layer of cream on the bottom half of each eclair, then sandwich together with the top half.
For more even cooking, bake one tray at a time. Mixture will keep well in the piping bag while your first tray bakes.
If you're struggling to remove the piping nozzle after piping each eclair strip, snip the mixture off with scissors. Dampen your finger with water and use it to gently round off the end of the eclair.
Mascarpone makes a more stable whipped cream that holds up really well in the eclairs. However, you can replace the mascarpone with extra cream if preferred.
Filling can be spooned into eclairs rather than piped.
To serve
Icing
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