Hi Laura, we're sorry to hear the shell of the eclairs weren't as tasty as the cream itself. Choux pastry is known for being more of a bit player than the star of the show--think of it as the vehicle for the pastry cream, if you wish. It sounds like next time you might just want to cut right to your favorite part and whip up a batch of chocolate pastry cream. It makes an elegant dessert when portioned into individual ramekins and topped with fresh berries. There's nothing wrong with that! Kye@KAF

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