Double Chocolate Éclairs
Why This Recipe Works
Pâte à choux, or cream puff paste, is the most elemental type of French pastry, and it forms the pastry for our éclairs recipe. In our pâte à choux, we chose to use a combination of milk and water—during baking, the former helps the pastry brown and the latter keeps it crisp. Testing revealed the right amount of eggs needed to make incredibly light, airy pastry with custardy interiors, for the best éclair recipe.