Choux pastry has a reputation for being difficult to master, but in fact it’s no bother once you know the technique. A pre-heated hot oven is essential to raise and set the choux and if you take it ...
Bake in the pre-heated oven for 35-45 minutes, until the eclairs are firm and dark-golden in colour. Turn the oven off and leave the door ajar to allow the eclairs to dry out for a few minutes. Allow ...
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