| 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 . |
| 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. |
| 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. |
| Keep eclairs very flat while icing is setting up,
so that it doesn't run. Store chilled in a covered container. |
Click to view Instructions (5 samples remain) 
Top of Page
