Oh, what to do with leftover pastry cream from gourmet class? Make eclairs of course. It's been awhile since I've made pâte à choux dough at home, using TSOB. I've been making it at school, using a slightly different recipe and cooking method. These ones turned out a little bit soggier than the ones at school, because the TSOB way is to put a pan of hot water in the oven with the dough. I prefer a crunchy bite instead, so in the future I'll just bake it without the pot of water.
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