Wednesday, April 01, 2009

Chocolate Eclair

Eclair that uses fondant as one of the ingredients for the coating chocolate at the top of the choux pastry. These little puffies were filled with thick chocolate ganache, absolutely delicious though the appearance didn't look very appealing as the fondant topping hardens rather quickly.

I did this a second time and tried adding more water to the fondant topping that I prepared, the result was horrenous as the fondant topping melted when these little eclairs were put in the fridge to chill. I got feedback that just normal chocolate topping with less mess was preferred. If that is what was preferred, it would be even easier to to melt compound chocolate and coat the top of these little puffies.

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