Caramel Chocolate Eclairs
Source of Recipe
TOO HOT TAMALES SHOW #TH6299
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
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