One of the most important techniques to get beautiful eclair it is a technique of piping of the choux pastry. 

In this lesson you will learn:

1.   On what surface you have to pipe eclair to get the flat bottom, even rise on the sides, and well-baked texture inside. 

2.    What nozzle to use for piping.

3.   What you have to do with dough so eclairs will not crack in the oven.