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recipe by Jessica Entzel
This Pate a Choux recipe is one of the classics that everyone should know how to make, and you can use over and over for both sweet and savory decadent treats. The baked choux provides an excellent shell to ice cream for profiteroles, or outer crust for a crab salad puff. This recipe also includes an Early Grey pastry cream filling. I add Earl Grey tea bags to the scalded milk in the otherwise, traditional pastry cream recipe. It adds a unique flavor and makes a lovely addition to afternoon tea. The eclairs are filled with the pastry cream, then topped with a simple chocolate ganache you can make in the microwave.
recipe updated May 3, 2019