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  3. - 2 cups water
  4. - 2 cups milk
  5. - 1 lb unsalted butter
  6. - 1 1/2 teaspoon salt
  7. - 5 cups all purpose flour
  8. - 16 large eggs
  9. - Powdered sugar
  11. 1. Combine water, milk, butter, and salt in a saucepan. Heat until butter has melted and bring to a rolling boil.
  12. 2. Remove pan from heat and add the flour all at once, stirring vigorously.
  13. 3. Return the pan to the burner and cook over medium heat constantly stirring until the mixture smooths out
  14. 4. Transfer the mixture to a mixer and mix on low for 2 minutes
  15. 5. Switch to medium speed and add eggs to the mixture one at a time. Mix for an additional 2 minutes after the last egg.
  16. 6. Pipe eclairs into desired shape using star tip with as many small teeth as possible. Coat the unbaked shells in a thin layer of powdered sugar.
  17. 7. Bake at 395°F for 15 minutes, then reduce oven to 320°F and bake for 25 more minutes. Do not open the oven door while pastries are baking.
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