Caramel Chocolate Eclairs Recipe - Cooking Index
Caramel Chocolate Eclairs Recipe - Cooking Index
| 12 | Empty eclair shells - see * Note | |
| 2 cups | 474ml | Caramel Pastry Cream, chilled - see * Note |
| 1 cup | 110g / 3.9oz | Chocolate Ganache at room temperature - see * Note |
* Note: See the "Puffs Or Eclairs", "Caramel Pastry Cream", and "Chocolate Ganache" recipes which are included in this collection.
With a small paring knife, pierce a small hole at each end of each eclair.
Put Caramel 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.
This recipe yields 12 single eclair servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6299 broadcast 10-23 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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