Pastry Cream Instructions
Pâte à Choux Instructions
When all of the butter has completely melted, add the flour all at once, and stir for about 2 minutes. During this time, a film of starch will form on the bottom of your pan. Do not try to incorporate that starch back into the dough. You do not want that in your finished product.
Reduce heat to 350 F and bake for another 20 minutes. Look inside any cracks that have formed and see if the inside of the crack is the same golden brown as the outside of the éclair. If it's not, continue to bake until this happens.
Glaze and Assembly Instructions
Pastry Cream Ingredients
Pâte à Choux Ingredients