Answer: True. This is the correct sequence of steps when making an eclair paste
Explanation: The basic steps in the production of eclair paste (also known as pate a choux) are bringing the liquids(milk, water) and melted fat to a boil, add the flour and let the mixture cool slightly then add the eggs one at a time.
The eggs act as leavening agents and an indication that enough eggs has been added is when the paste becomes firm and starts to just pull away from the beaters. Eclair paste made with milk bakes softer products compared to paste made with water.
Eclair paste can be used in baking, frying and poaching.