Why chisel eclairs and not simply real ones? I admit it, I’m never dared to choux pastry, because all keep saying how difficult it is. I know it’s worth it and so on. But then I found this delicious and terrific easy recipe in one of my cookbooks. I’ll now make a promise: I venture soon to the choux and you try out my chisel eclairs. So far I haven’t even tell you how my chisel will take place. I use sponge finger biscuits instead of choux and the rest remains the same. So there’s the exotic vanilla, the airy double cream and the delicious sweet of the icing sugar. And thats just the cream. There’s also the delicious sponge finger biscuits and on top this magical chocolate layer that makes an eclair only complete.