Chocolate And Raspberry Eclair. Recipe By French Pastry Chef Antony Prunet. Éclair Filled With Raspberry Coulis And Raspberry Crémeux And Toped With Chocolate Plaquette, Chocolate Crémeux And Some Fresh Raspberries.
A white chocolate ball around a chocolate cake - Hot fudge is then poured on the top. As the fudge melts the outer casing (white chocolate), the shell breaks & reveals the chocolate cake hidden on the inside! Now that's talent.