Chocolate-Glazed Éclairs

Chocolate-Glazed Éclairs
Photo by Scott Phillips


  • 1 cup heavy cream, well chilled
  • 1 Tbs. confectioners' sugar
  • 1 recipe Vanilla Pastry Cream
  • 1 recipe Bittersweet Ganache Glaze
  • 1 recipe Éclair Pastry Shells
  • 1 tsp. pure vanilla extract

Combine the cream, confectioners' sugar, and vanilla in a chilled mixing bowl and whisk by hand or with an electric mixer fitted with the whisk attachment until the cream becomes fluffy and forms a soft peak that folds over when you lift the whisk. Be careful not to overwhip the cream or you risk...

View full recipe at Fine Cooking


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