Under-baked: Éclairs should have a rich, brown colour. They should not, by any means, be a pale, light brown. Under-baking results in a soft shell that fails to deliver the much needed textural contrast a good éclair provides. Under-baking éclairs can also cause them to collapse when removed from the oven.
How would you describe an éclair?
An éclair is an oblong pastry made with choux dough filled with a cream and topped with chocolate icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside.
Why do éclairs get soggy?
The best way to store eclairs is to keep the filling and the shells separately. The problem with storing filled eclairs is that the moisture from the filling can soak into the shell, leaving it soggy.
What makes a good Choux?
Michael Ruhlmans ratio by weight for choux pastry is 2:1:1:2 of water, butter, flour and eggs. While this works well, I find that adding a little extra flour helps make perfect choux pastry that is crisp and stable. The pastries keep its shape as it bakes – a very desirable result.
Should éclairs be crunchy?
If cooled éclair shells are not as crisp as you like, pop them back into a 375° F oven for 6-8 minutes until they are extremely hot to the touch. Cool completely before filling. On the day you will serve them, put them directly into the oven as described—twice baked éclairs may be the best éclairs of all!
Why does my choux not rise?
There are two common problems encountered when making choux pastry. Firstly, if you add the eggs to your hot water and flour mixture before it has cooled, the eggs will cook in the paste and refuse to rise in the oven. A second common problem is adding too much egg.
Is making eclairs difficult?
Milk, water, eggs, butter, flour, sugar and salt read more like the first few ingredients on anyones grocery list, not the foundation for one of the most quintessential and difficult pastries to make well: the éclair. ...
How do you prevent soggy eclairs?
Piercing the eclair pastry with a knife and returning to the oven for another 5-10 minutes dries out the pastry, preventing soggy, stodgy eclairs.
Why is my craquelin soft?
You want the craquelin to be soft when it is baking in the oven. Because there is a quite a lot of butter in the craquelin and because butter melts, you will notice that the craquelin doesnt really stay together well in the oven. This is great, because you want it to follow the shape of your choux pastry bun!