Sacrebleu!

This is my first attempt creating the custard-filled chocolate covered pastry loved universally - the chocolate éclair - and I think quite an accurate rendition considering it non-trivial in balancing the very different custard and chocolate fondant flavors with the unusual, almost stale, quality that is choux pastry, and without any of them clashing or becoming muddied into oblivion.

The chocolates I used are my least favorite flavors I currently have and have proven (on many an occasion) difficult to make anything half descent that doesn't end up being forgotten, nay neglected, in the cupboard of shame, but together with FA Joy, AP, and CAP Glazed Doughnut they take on an entirely new character that shouts "chocolate éclair" from the top of the Eiffel Tower.

And after being left to it's own devices for a week the only thing I feel missing is the soft crunch of the choux pastry... and the calories.

• TFA Bavarian Cream 2.5%
• FA Cookie (Biscotto) 0.75%
• FW Yellow Cake 1%
• FW French Vanilla 3%
• FA Cocoa 1.5%
• TFA Double Chocolate (Clear) 2%
• FA Joy 0.75%
• CAP New York Cheesecake 2.5%
• CAP Vanilla Custard 5%
• TFA Acetyl Pyrazine 0.45%
• CAP Glazed Doughnut 2%

Steep time: 1 week min.

NOTE: While making this I learned the word 'éclair' is French for 'lightning' which is apparently the speed with which éclairs are eaten. Oui.

EDIT: Have just changed FA Cookie to properly reflect it's full name FA Cookie (Biscotto) as it seems to cause some confusion

EDIT2: Ugh! The chocolate flavor used in this recipe is TFA Double Chocolate (Clear).