Cream Puffs and Eclairs

Cream puffs, eclairs, profitore rolls - even a croquembouche - all start from the same basic dough. And while it's fairly simple, it's really nothing like most cake or cookie doughs at all. It starts in a pot, then moves to a mixer, then a piping bag, then the oven. There's a fair amount of work involved, but the end result: Delicious.