I’LL START WITH SOME COMMON ECLAIR FAILS THAT YOU’D POTENTIALLY ENCOUNTER WHEN MAKING CLASSIC ECLAIRS. (theflavorbender.com)
MY ECLAIRS ARE FLAT AND SOGGY.
This happens if your choux pastry dough is too runny (with too much water, eggs, or both).
Or you opened the oven too early while baking, causing steam to escape, which makes the eclair shells collapse.
Or you didn’t bake them long enough.
- Keep an eye on the dough, and make sure you don’t add too many eggs.
- Never open the oven door before the 25 minute mark, to avoid letting out steam from the oven.
- Prick or cut the shell towards the end of the baking time (or soon after they are baked) to let steam escape as the pastry cools down.
- Never add raw flour to your choux pastry to “fix” runny dough.
MY ECLAIRS HAVE A SUNKEN BOTTOM, AND SOMETIMES THERE’S A LARGE CRACK ON THE BOTTOM AS WELL.
This happens due to a combination of the reasons stated above. But in addition, your chocolate eclairs can also sink in at the bottom, if the pastry case isn’t sturdy enough to hold its shape.
This is not so much of an issue with profiteroles. This is because the shape of a profiterole is inherently sturdier than that of eclairs.
For profiteroles, the contact point of the pastry with the baking sheet is wider, so it has a more stable base to bake on and rise to form a nice, airy pastry shell. There’s less risk of collapsed pastry shells here.
For eclairs, the contact point with the baking sheet is less (in terms of the width of the pastry shell). So as they pastry shell expands when baking, it becomes less stable/sturdy and tends to collapse around the base, causing your eclair shells to have a concave-shaped collapsed bottom.
- Use a silpat instead of parchment paper (explained in detail below).
- Pipe at a 45° angle, while exerting constant pressure, when you’re piping the middle of the eclair.
- Make sure the middle of your piped eclair is NOT thicker than the two ends (i.e. it should be dog bone-shaped).
To Make this Recipe You’Il Need the following ingredients:
. For the Choux Pastry
250 ml (1 cup + 2 tsp) water
70 grams (5 tbsp) butter
150 grams (1 cup) all-purpose flour
1/8 tsp salt
. For the pastry cream
350 ml (1 1/2 cup) cold milk
30 grams (3 3/4 tbsp) corn starch
100 grams (1/2 cup) sugar
75 grams (1/3 cup) butter at room temperature
200 ml (3/4 cups + 2 tbsp) heavy whipping cream, cold
1 tsp vanilla extract
. For the chocolate glaze
150 grams (3/4 cups (it depends on what size of chocolate chips you are using. ¾ cup is for the regular size)) chocolate chips
125 grams (1/2 cup plus 2 tsp) heavy cream