Eclairs, profiteroles, and creme puffs are not just delicious; they are part of the same family. The dough for one dessert is identical to the one for another. This dough also makes gougeres, French cheese puffs, which are just as good as the sweet counterparts. Its a beautifully light and airy, crispy finished product that can be filled with anything your heart desires. Whether it be pastry cream or ice cream, your options are limitless.

For a traditional eclair, you will fill the hollow shell with pastry cream and top the whole thing with chocolate. The results are delicious, but you should already know this unless you have been living with the mole people your whole life.

Eclairs

Pate Choux

¾ Cup Half and Half

¾ Cup Milk

½ Cup Water

12 Tbsp Unsalted Butter

1/2 Tsp Salt

2 Cups Flour

8 Eggs

2 Tsps of Vanilla Paste

Procedure:

1. Combine the half and half, milk, water, and butter in a medium saucepan over medium heat. Bring to a simmer stirring occasionally.
2. Increase the heat to boil the mixture. Once it reaches a boil, add all the flour at once and stir vigorously with a wooden spoon. Reduce the heat back to medium and continue stirring until the mixture pulls away from the side and forms a bowl.
3. Place the ball of dough in the bowl of an electric mixer and beat with the flat paddle on medium until the dough cools down a bit.
4. Begin adding eggs one at a time with the mixer running. The mixture will separate and look shiny but it is a normal part of making this dough. Once the last egg is mixed, increase the speed. This will work the dough perfectly. The final result will be a smooth paste.
5. Chill the dough for approx. 20 minutes or up to overnight.
6. Line a half-sheet pan with parchment or a silpat. Place the pate choux into a large piping bag with the largest round tip you may have. Pipe the eclairs in two-inch lengths that are an inch wide and an inch apart from one another.

**TIPTIME: Fold the parchment in half, repeat until you have about a 1 inch strip. Unfold the parchment and place off to the side. Pipe a dot of dough into each corner of the pan before placing the parchment back into the bottom. This gives you a guide for piping the eclairs and the dough holds the parchment in place.

1. Preheat the oven to 425F. Bake the puffs 15 minutes at this temperature, rotate the pan halfway through. Then reduce the temperature to 375F and bake an additional 5 minutes with the oven door cracked.
2. Remove from the oven and allow to cool completely before filling.