I am a self-professed chocolate lover but even I thought doing all chocolate for these chocolate eclairs was too much. My husband agreed and was happy with my substitution of vanilla pastry cream. It has been quite some time since I have made eclairs or cream puffs so I felt a bit rusty but they came out okay. Even though I used a pastry bag with a one Inch opening, my eclairs came out looking like hot dogs, I think I would use a bigger opening next time. These were a big hit with the family and amazingly stood up well in the fridge overnight. To see what others thought head over to Tuesdays with Dorie.
CafeMomCooks 
Glad you mention the tip size, it matters. The vanilla cream contrasts better than the all chocolate version. Great looking éclair!
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yum- the classic is the best anyway
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I had the same reaction as you…much smaller than I was expecting! Your chocolate topping looks delicious.
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They look great Diane. Mine will be very rough as I will make them at my mother’s house with limited equipment.
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They turned out great!
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What a perfect combination of filling and glaze. I agree that the all chocolate was not as good as the classic combo. You got a lovely color on your pastry.
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