Homemade Chocolate Eclairs Recipe


| 4/18/2012 12:31:02 PM


The simple dough used to create these pastries — called pâte à choux — takes less than 15 minutes to make, and can be refrigerated and used a little at a time for up to a week. It is the basis of a number of other French pastries, including cheese puffs and cream puffs. Unfilled éclair shells can be frozen for up to a week, and thawed in the refrigerator before use. Makes about 10 large eclairs or 20 small eclairs. 

French Pastry 2 Ways
For the pâte à choux (choux paste):
  

1 cup milk 

1 stick unsalted butter, cut into pieces 

1/2 tsp salt 



1 cup flour 



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