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I have used Francisco Migoya's recipe a few times. For normal eclairs, he suggests to pipe out long strands of eclairs, freeze them and cut them to size.
https://www.saint-honore.me/blog/eclairs-pate-a-choux
He has other examples of choux on his blog as spheres and discs
I have used Francisco Migoya's recipe a few times. For normal eclairs, he suggests to pipe out long strands of eclairs, freeze them and cur them to size.
https://www.saint-honore.me/blog/eclairs-pate-a-choux
He has other examples of choux on his blog as spheres and discs
I have used Francisco Migoya's recipe a few times. Here is an example of a spherical eclair. For normal eclairs, he suggests to pipe out long strands of eclairs, freeze them and cur them to size.
https://www.saint-honore.me/blog/spherical-eclairs
