Eclairs have graced the table of many an afternoon tea since the late 1850’s!
Taking their name and origin from the French; eclair literally translates into ‘lightning’ and I can only think this is because how quick cake lovers eat them once faced with the temptation of a fresh cream eclair.
Choux pastry forms the basis of the eclair, some are filled them with Creme Patissiere and others with freshly whipped double cream.
The French top their eclairs with a smother of milk chocolate icing, although you can now devour eclairs smothered in a host of different flavoured icing. They should be light, fluffy and decadent.
My dainty, delectable eclair recipe used a whipped double cream filling and a generous smothering of Enjoy! RAW 85% Dark Chocolate. The lightness of the whipped double cream perfectly compliments the dark, rich chocolate topping.
They are not baked to look perfect, they are baked to be devoured and enjoyed! – That’s my excuse anyway! My eclairs are light, dainty and perfectly delicious.