By Karen Morgan
I always joke that éclairs are the French equivalent of a doughnut, and these are an incredible take on that notion. I like to really fill each choux with pastry cream so it explodes when you bite into it.
Position an oven rack in the center of the oven. Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.
Fit a pastry bag with a 1-inch plain tip and fil