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The recipe for eclair and choux shells is inspired by the famous Chef Alain Ducasse and, really, you can't go wrong! This "pâte à choux" (choux pastry) contains both milk and water and is made with butter, not oil.
I published it on my blog in 2016 and it has been tested by millions of readers: savoriurbane.com/reteta-de-ec...
If you follow it, then you too will make perfect eclairs and choux à la crème: well baked, crispy and dry inside.
You can fill them with both sweet and salty creams.
Choux appetizer: savoriurbane.com/choux-aperit...
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