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Valay-Brest (Slideshow version)

Stage 1/15 : 20 min.

Preheat the oven to 360°F (180°C).

Prepare 300 g Choux pastry (pâte à choux) and pipe the eclairs about 5-6 cm (2 inches) long using a forcing bag with a ridged nozzle, if possible.

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