Caramel Chocolate Eclairs

• 12 each eclair shells empty
• 2 cups caramel pastry cream chilled
• 1 cup chocolate ganache room temperature

1. With a small paring knife, pierce a small hole at each end of each eclair.
2. Put pastry cream in pastry bag fitted with small plain tip.
3. Insert tip into one hole in one eclair and squeeze to fill.
4. Place tip in other hole and repeat.
5. Repeat with each eclair until all are filled.
6. Use a small offset spatula to glaze each eclair with chocolate ganache.
7. Let ganache set before serving.

eclair shells empty, caramel pastry cream, chocolate ganache

Taken from recipeland.com/recipe/v/caramel-chocolate-eclairs-1655 (may not work)