Recipe - Caramel Chocolate Eclairs

12 Empty eclair shells
2 cup 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 Copyright, 1996, TV FOOD NETWORK, G.P., All
Rights Reserved 10/23/96 SHOW
Recipe By : TOO HOT TAMALES SHOW #TH6299

Posted to MCRecipe Digest V1 #275

Date: Sun, 03 Nov 1996 09:27:02 0600

From: Pat Asher asher@mcs.com