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Chocolate Eclairs

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  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.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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