Large Chocolate Éclair

Process	Instructions
1. Prepare	Shells need a hole poked in the end to assist in filling. I use a chop stick, pushed all the way inside and wiggle it around as needed to help break up any webbing the may exist inside .
2. Fill	Fill pastry bag with the chocolate pastry cream. Use a pastry injector if you have one. I use a pastry injector tip on a coupler device and a plastic pastry bag. Wipe any excess that may burst out from a weak area. Keep the flat (pan) side clean for the fondant icing.
3. Apply	Using a basket weave tip in a plastic pastry bag apply a ribbon of warmed fondant to the eclair. Turn tip upside down so the ridges are against the flat side of the eclair shell.
Additional Comments:	Keep eclairs very flat while icing is setting up, so that it doesn't run. Store chilled in a covered container.

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