perfect pate-a-choux...

This was the very first recipe that I tried in culinary school.  I can remember being like "yeah, I can totally make eclairs".  Fast forward an hour later and you will see messy blobs of dough, decent ganache, and pastry cream leaking out of the side.  I was too embarrassed to take a picture.  I tried profiteroles (cream puffs) the next day and they were much easier!  I look forward to seeing what you guys think this fall when we try pate-a-choux.  I only hope that your first creation looks better than mine from years ago! Below is a recipe for perfect dough.  We can only hope! : )

http://www.latimes.com/features/food/la-fo-pate-a-choux-20120728,0,2398394.story