French Cooking: Pate a Choux

One of my recent adventures in French cuisine is something I've actually known how to make since I was a child. However, they always turned out kind of soggy, so I haven't made them in years, because my husband has a severe phobia of soggy baked goods. I always thought the bakeries had a secret that kept their eclairs from turning soggy. Turns out, they do!
Look at those - aren't they gorgeous? Wouldn't you like to make them? And have them not turn out soggy? They're easier than you think. I got brave on Valentine's Day and made a batch for the hubs, and he loved them. Raved about them. Promised anything I wanted if I'd only make eclairs again.

You can find the easy technique I used here: http://www.thefreshloaf.com/recipes/eclairs - the instructions are very clear.

Oh, and if you don't want soggy eclairs, let them cool completely before filling. That's the secret! We were always too impatient for that, growing up!