The chocolate éclair has to be my favorite all-time pastry. Growing up in England, there was a bakery close to where we lived and this recipe is exactly how they used to be. Granted, whipped cream is not traditional, pastry cream is, but again, this how the bakery served them and what I loved.
The eclairs start with choux (pronounced ‘shoe’). Not very difficult to make at all, but it is prepared in a unique way. The pastry is actually made in a pan over heat, then piped on to a baking sheet and baked. They really are the trifecta of the perfect bite. First you get the crisp from the chocolate then the pastry through to the creamy, whipped cream filling. This is not a very sweet dessert. You can adjust it how you like (see the options below).
Options
I like to use 70% chocolate, milk can also be used if you prefer. The whipped cream is sweetened, but you can taste it and add more sugar. If you’ve tried these Whipped Cream Chocolate Eclairs or any other recipe on the blog then don’t forget to rate the recipe and let me know how they turned out in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates. More Chocolate Recipes:
Chocolate Mousse Phyllo Cups Chocolate Pecan Coated Ice Cream Balls White Chocolate Rice Pudding
