10 Oz. Unsalted Butter, softened
4 Oz. American Almond Praline Paste
1 Lb. 10 Oz. Pastry Cream
18 Streusel-Topped Éclair Shells
Cream the butter until airy. Add the American Almond Praline Paste and combine well. Add the cold Pastry Cream and mix until well combined.
Cut an opening lengthwise along the surface of each éclair shell.
Fill each éclair shell and decorate their tops using a St. Honoré pastry tip. garnish with disks of chocolate décor.
Formulation courtesy of American Almond