Éclair Paste (Pâte À Choux)
(baked into 20 shells, 4-inches/10 cm long)
1 quart Pastry Cream (Crème Pâtissière) (Vanilla flavor)
Chocolate Glaze, as needed
White chocolate (optional), melted, as needed
Yield: 20 Éclairs
1. Use a paring knife or skewer to cut a small hole into the end of each...