Petite Chocolate Éclair

Process	Instructions
1. Prepare	Using a round tool the size of a pencil, punch a hole into one (1) end of the small eclair shell. Wiggle it around a bit to break up the interior webbing.
2. Fill	Using a pastry bag with a pastry injector tip(#230), fill the eclairs full with the chocolate pastry cream.
3. Glaze	Warm the chocolate fondant on a BainMarie until it is 110°(F) then dip the flat bottoms of the eclair shells into the fondant. Using a spatula quickly smooth off or remove any excess icing before it sets up. Set down very level to prevent icing from running.
4. Store	Store chilled.
Additional Comments:	Overheated fondant will set up with a dry - flat appearance.

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