A simple choux pastry has been shaped into eclairs and dressed up with espresso cream and praline.Marina OliphantTime:30 mins - 1 hourMakes:10-12
You can pipe the pastry out as suggested to make a classic eclair shape or use a star nozzle in your piping bag for a different look. Alternatively,you could spoon mounds onto your baking tray to make profiteroles,dip in chocolate,sprinkle with praline and then pipe the espresso cream inside.