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Pate choux for eclairs

post #1 of 2
Thread Starter 

I tried my hand at making chocolate creme eclairs this weekend. The chocolate creme and the pastry tasted good but I had a hard time making the pate choux come out consistent. So it was a little sloppy, yet very tasty. 

 

Can anyone give me any tips on how to make each pate choux come out evenly. When I piped them out of the bag, they were all the same shape and size on the baking sheet.

 

 

 

post #2 of 2
Thread Starter 

Actually I found this site with a video that covers the piping technique...

 

http://www.woodlandbakeryblog.com/pate-au-choux/

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