Wayne Gisslen

Mini Éclairs

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

Method

Procedure

  1. Line a sheet pan with parchment paper, or butter it lightly. Pipe 2-in. (5 cm) fingers of choux pastry using a medium plain ti