|Eclairs||10 , baked, cooled|
|Chocolate||2 Cup (32 tbs)|
|Chantilly cream||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Cocoa||2⁄3 Cup (10.67 tbs)|
Slice each eclair in half lengthwise.
Using a pastry bag with a fluted nozzle, pipe 3 tbsp (45 mL) chocolate Chantilly cream into first half.
Cover with second half of eclair.
Using a sieve, dust eclairs with cocoa.
Difficulty Level:Very Easy