Chisel Eclairs

 shortrecipe

 

 

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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.

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The preparation is done quickly. Scrape out the marrow of half a vanilla and wipe it together with the icing sugar and the double cream until it’s a firm cream. Now it’s the chocolate’s turn. Simply chop coarsely, put it in a bowl and melt over a water bath. Now lets do some stacking…
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Put a layer of cream on a sponge finger biscuit with a pastry bag (if need to be, it goes well with a spoon) and lid on another biscuit. Now spread the melted chocolate on top and the eclairs are done.
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