I wonder how you feel about eclairs. What you know about them. For example, right now there's something of a renaissance in Paris when it concerns eclairs. Fauchon's Cristophe Adam started a revolution by creating inventive designs and flavors on the slim, crisp choux bodies. He went on to open his own shop, L'éclair de Génie. You guessed it. It's all about eclairs.
One thing you have to know about baking this wonderful pastry is that they need to be crisp and a lovely golden brown. In order to stand up to the filling and still maintain a semblance of structure, you have to bake them until they caramelize. This is also crucial for flavor.
Want to know more? Well, it just so happens that I've got an online class on just the subject...and so much more! Here's a little preview.