Yield: Yields 12 to 13 éclair shells.
Make Ahead Tips
Store the shells in an airtight container at room temperature for up to two days. Or freeeze them in an airtight plastic freezer bag for up to six weeks. To refresh the shells before assembling. arrange them on a baking sheet and warm them in a 350°F oven until dry, firm, and almost crisp, 10 to 15 minutes for room temperature shells, 15 to 20 for frozen shells. Let cool before using.
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