1.6M views · 7.1K reactions | One of my favourite techniques when making choux pastry is to freeze the dough in a silicon mold. This gives you perfectly uniform choux every single time! This is a tropical choux, filled with passionfruit cremeux, citrus gel and vanilla cream. I created a mini 'coconut' shell on top to finish! | Matt Adlard | Facebook

Foolproof chocolate eclairs!! Delicate, crispy choux pastry, a sinful silky chocolate creme patisserie, and a shiny chocolate glaze to bring it all together 🤤🤤 So excited to finally get around to this recipe after countless requests from you guys! I know choux pastry is quite technical, so I’ve written an in depth blog post for this recipe with lots of tips which I strongly recommend reading before trying these out 🥰 Grab the recipe now through the link in my bio or go to bakewithzoha.com/foo