Caramel Chocolate Eclairs

1. 1

   With a small paring knife, pierce a small hole at each end of each eclair.

2. 2

   Put pastry cream in pastry bag fitted with small plain tip.

3. 3

   Insert tip into one hole in one eclair and squeeze to fill.

4. 4

   Place tip in other hole and repeat.

5. 5

   Repeat with each eclair until all are filled.

6. 6

   Use a small offset spatula to glaze each eclair with chocolate ganache.

7. 7

   Let ganache set before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.