I’d been craving the slightly salty chew of choux pastry and had a litre of cream in the fridge. Don’t ask. Time to whip up some éclairs. It’s not really whipping, because it involves quite a few steps and time so you may find that by the time you’ve finished making the éclairs, your creamy zeal has kinda faded. They still taste BANGING though. Yes I said banging. Ever sat and thought about that éclairs are just long profiteroles. Its a question to ponder over. Or that profiteroles are just short round eclairs? Which came first? And why aren’t profiteroles
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