"The ingredients in pâte à choux are simple," says Scott Cioe, pastry chef at New York's Park Hyatt hotel, "but pâte à choux is very complex." He's right. Milk, water, eggs, butter, flour, sugar and salt read more like the first few ingredients on anyone's grocery list, not the foundation for one of the most quintessential and difficult pastries to make well: the éclair. It took Cioe and his team four months of "going crazy and nitpicking every aspect" of the process before they got their pâte à choux just right. But they did, and with the technique perfected, "éclairs have been a canvas for providing unexpected flavor combinations," Cioe says of the Thai tea and pumpkin and caramel and popcorn éclairs he makes exclusively for the New York location, "and they've become a focal point for our guests." Chef Cioe stopped by the test kitchen to share his tricks and techniques to making perfect pâte à choux and éclairs every time.