How to Jazz Up Mini Eclairs

A Pâte a Choux was one of the first few recipes I tried to learn how to make by myself not really knowing how to make them properly..I just followed a recipe.  This is the base recipe for eclairs, Paris Brest, cream puffs and more.

Getting the procedures right and learning the proper way of making choux paste in culinary school I just know that I will be making them over and over. They can be filled with sweet or savory filling.

On this post you will see a Mini Eclair filled with lemon pastry cream, raspberry gel, and then topped with raspberry mousse. The garnish ideas are endless.

They are easy to make. all you really need to do is practice and be patient not to open the oven door while it is baking... because... like soufflé, it would collapse... so you have to wait until the structure of the choux is set. you can tell when it starts to turn a golden tan color and the smell of yumminess starts to emanate from the oven!