Caramel chocolate eclairs

Yield: 4 servings

Measure Ingredient
12 Empty eclair shells
2 cups Caramel pastry cream,
Chilled
1 cup Chocolate ganache, at room
Temperature

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.

Yield: 12 servings

TOO HOT TAMALES SHOW #TH6299

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