2 Experiment: Comparing the Quality of Éclair Shells Prepared with Milk and Water

Choux paste is the name of the dough used in making cream puffs, profiteroles, and éclairs. It is just as often made with milk as it is made with water. While either liquid can be used, the results are somewhat different. In this experiment, you will prepare choux paste (also called pâte à choux or éclair paste), bake up éclair shells using both liquids, and evaluate the results for yourself.