Like most pastry chefs, I endlessly test a recipe to get it exactly how I want it. But every now and then, I’m reminded that perfection can be a function of too many interrelated variables. Who says that a single recipe will work perfectly for every cook in every oven on any given day? Some recipes need to be practiced and perfected in one’s own kitchen—what works in someone else’s may not work the same in yours. Fortunately, these chocolate éclairs are perfectly imperfect—that is, they are exquisitely delicious, even as works in progress! (We at Food52 highly recommend that you read Alice's full guide, here.
2 baking sheets
A large pastry bag
A plain 3/4-inch tip for piping the shells
A plain 1/4-inch sized pastry tip for filling the éclairs. —Alice Medrich