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3 inch
Medium
By Flo Braker
Published 1984
Atraditional favorite: elongated cream puffs filled with pastry cream and glazed with chocolate. Don’t confuse this with puff pastry. The only factor the two have in common is that both are leavened by steam.
Prepare a double recipe of Classic Pastry Cream in the recipe for Diplomat Cream. Cover its surface with plastic wrap, and poke 4 to 5 slits in it to allow steam to escape. Refrigerate until time to fill the éclairs.
Fit the pastry bag with the