Culinary Institute of America

Praline Éclairs

Preparation info
  • Makes

    12

    éclairs
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Pâte à Choux

Method

  1. Pipe the pâte à choux into cylinders 4 in/10 cm long using a #5 plain pastry tip.
  2. Brush with egg wash and bake at 360°F/182°C until the cracks are no longer yellow, about 50 minutes. Cool to room temperature.
  3. S