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SIZE: Other (eclairs)

  1. Bake your favorite choux pastry formula and allow to cool thoroughly. Alternately, you may use éclair shells that have been commercially prepared.
  2. Fill each éclair with a cream filling of your choice.
  3. Make a chocolate Ganache glaze.
  4. Dip the tops of the éclairs into the ganache glaze.
  5. Make chocolate transfers the same length as the éclairs in a variety of designs and chocolates.
  6. With a #18 Star tip, pipe a coil line down the side of each éclair.
  7. Peel the acetate off the chocolate and place the plaques on the éclairs.

Decorating idea by Bonnie Lee