Dark Chocolate Coffee Eclair from Sweet Studio by Darren Purchese
Method Insert a plastic skewer or similar into the bottom of one end of each éclair. Push the skewer in and move it around to ensure the cavities are clear. Repeat at the other end of each...
Ingredients
- 120 g (4¼ oz) Chocolate & Caramel Spread
- tempered dark chocolate for sticking, as needed
- 350 g (12 oz) Coffee & Vanilla Cream
- four 14 cm (5½ inch) Choux Pastry Eclairs
- 4 Dark Chocolate & Coffee Decorations
- 100 g (3½ oz) Neutral Glaze
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