Cream Puffs Recipe: Classic Profiteroles and Éclairs from Culinary School

Fresh Cream Chocolate Eclairs For Today’s Dessert, A Family Favorite. Here’s My Recipe For This Choux pastry 250ml water 100g margarine 1/2 tablespoon sugar 125g flour 3 eggs, beaten Plus any type of chocolate melted For the choux pastry, boil water, butter and sugar together. Once reaches a boil add flour. Cook till dough comes together from the sides of the pot and forms a ball. Cool for a bit. Add eggs and mix until sticky and smooth. Scoop into a piping bag and pipe long lines about 8cm to 1

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