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Categories:Viewed: 57 - Published at: 3 years ago
Ingredients
- 12 each eclair shells empty
- 2 cups caramel pastry cream chilled
- 1 cup chocolate ganache room temperature
Method
- With a small paring knife, pierce a small hole at each end of each eclair.
- Put pastry cream in pastry bag fitted with small plain tip.
- Insert tip into one hole in one eclair and squeeze to fill.
- Place tip in other hole and repeat.
- Repeat with each eclair until all are filled.
- Use a small offset spatula to glaze each eclair with chocolate ganache.
- Let ganache set before serving.
