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Caramel Chocolate Eclairs Recipe

Ingredients
12	each	eclair shells, empty
2	cup	caramel pastry cream, chilled
1	cup	chocolate ganache, at room temperature
Directions:
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.

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