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Chocolate Éclairs
Preparation info
- Makes
12
éclairs - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Pâte à Choux |
Method
- Pipe the pâte à choux into cylinders 4 in/10 cm long on parchment-lined sheet pans using a #8 plain pastry tip and lightly brush with egg wash.
Bake at 360°F/182°C until the cracks formed in the pastries are no longer yellow, about50 minutes