I used to be really intimidated by pate a choux until I watched it being made and then I overcame my fear rather quickly. I know you can too. Come on, just try it once!
These are always a party favorite. They’re light and fluffy and just take two bites, or one if you have a big mouth, but that’s between you and your eclair.
For these eclairs, I used my profiterole recipe and piped the choux pastry dough into strips, about 3 inches long.
Use a pastry bag and attach an open coupler to pipe the strips of choux pastry.
Make sure you leave about 2 inches all around each strip, so they don’t puff up and stick together.
Aren’t they cute? Kinda like gigantic peanuts in the shell.
Cut a slit into the side of each and make sure all the eclairs are completely cooled before piping the whipped cream into them. Then melt 1 cup of milk chocolate and spread it on each eclair with a butter knife.