250 mini choux pastry 'finger buns', for making easy chocolate éclairs. Containing eggs, flour and butter, these small 2 inch eclair shells are baked to a golden brown, with a naturally hollow center. Whether filled with Chantilly cream and topped with chocolate frosting as a classic éclair, or piped with custard or pastry cream for your own creation, these shelf-stable choux buns offer perfect results every time.