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i used to eat an entire box of Entenmann's eclairs in once sitting when i was a kid. now I don't think I can eat more than one..
pastry cream recipe here: https://youtu.be/EQM7MlqtuUg
chocolate glaze here: https://youtu.be/BuqperGBL88?t=946
I would triple the pastry cream recipe if baking this choux recipe as perscribed.
You need a pastry bag and a large round or star tip.
It helps to have a perforated mat and perforated sheet pan.
If using thermomix mixing the choux, you need the butterfly attachment and mix until the batter is ribbon stage and can stand on its own.
Need to be precise when piping the choux, it has a mind of its own when baked. You can download eclair templates online and place the outline underneath the silpat mat to get consistent size.
I thought the glazing was difficult. Maybe dropping the pastry in a bowl where the glaze fills halfway might be easier.
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