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.
Would love to have the exact number or measurement of the piping tip. I think mine may have been a little small as I made a dozen shells and still had a bit of dough left over. That said, they were extremely authentic, reminiscent of real bakery store eclairs, not the doughnut shop eclairs I'd gotten used to. I took the parchment paper map to the next step and sectioned it off into 12 boxes which helped with the piping. Perhaps because the pastries were a little smaller, they baked perfectly in 40 minutes. I did not have to scrape out any "doughy interior" - they were already open inside and ready for the vanilla cream pastry filling. Great directions on this recipe -- I'm a big Carolyn Weil fan (love her shortbread!) but please include the ideal size piping tip!
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