Choux pastry eclairs are baked empty and after cooling are filled with cream – custard, cottage cheese, chocolate. To fill the eclairs, you will need a pastry syringe or bag.
First option – it is necessary to make a hole at the bottom and carefully fill the eclair with cream. If the cream is liquid, take a nozzle with a long thin spout, make a thinnest hole on the side and start the workpiece. If you plan to cover the eclairs with thick fondant, you can also make a hole on the top, because under the fondant no one will notice it.
The second option – you can cut the eclair lengthwise, fill one half and top with the other.
Third Embodiment – cut the eclair lengthwise and onto the lower part of the workpiece, deposit the cream from a pastry bag with a nozzle with beautiful curls. This version of this dessert is called an open eclair.