Callebaut Chocolate Éclairs

Recipe

ingredients	preparation
600g whipping cream 50g icing sugar fresh raspberries	mix
12 éclair shells	Make a small hole in the Éclairs and pipe in the cream
3spoon(s) Vegetable oil CHK-R30GOLD 823NV 200g W2NV	Melt chocolate with the oil to form a glossy chocolate glaze.
Dip the top of each Éclair into the chocolate glaze. For added luxury, top with fresh raspberries