Eclairs as good as those from the Pastry shop My passion in making delicious sweets (traduzione in Italiano in basso) The dough for the Eclairs is the same used for the choux, the only difference is the shape. Instead of making balls, oblong shapes are made, cooked in the oven in the same way until they become crunchy and hollow inside. Once cooled, the pastry is filled with custard and covered with glaze. Now to satisfy the curiosity, some historical information about the birth of this recipe, very famous. According to historical sources, choux pastry was born in the Renaissance at the court of Florence, from an idea of the Medici head pastry chef Penterelli, perfected by his successor Popelini, later exported to France. Initially the choux were filled loaves, cooked under the ashes. They had a rounded shape, in fact, once in the oven the choux pastry tends to swell, taking on the typical round shape of cream puffs; but the name "choux" which in French means "cab
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