Classic Cream Puffs and Eclairs 

CLASSIC CREAM PUFFS AND ECLAIRS is made with a choux dough commonly known to pastry chefs as pate choux. It has it’s origin in France. The pate choux is filled with pastry cream or custard or whipped cream to make cream puffs. Top could be decorated with sifted powdered sugar, or dipped in caramel or in chocolate. Eclairs are pate choux which are piped into an oblong shape while the cream puffs or profiteroles are piped into rounded shapes. You can make these big or in bite-sized pieces. They are so heavenly!
Chef’s Notes:
Keep cream puffs and eclairs refrigerated because of the pastry cream.
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