It seems the cracking is due to using too high a temperature for too long and not enough moisture in the oven during the beginning stages of baking. Using a French star tip for piping looks amazing and apparently helps the dough expand evenly due to evenly spaced small ridges.

Why is my choux cracking?

Choux pastry was baked at too high of a temperature. The rapid rise of the dough at high temperatures can cause it to crack as well. Many recipes call for pâte à choux to be baked at two different temperatures. ... Then the temperature is lowered and the pastry is allowed to dry out and bake properly.

Why does my cream puff collapse?

Cream puffs deflate when the ingredients are not combined at the right temperatures. At the beginning, make sure that simmering milk, water, butter and salt are kept hot over medium heat while you beat in the flour. You will know the mixture is hot enough if you see a thin film of cooked dough on the pan.

How do you know when éclairs are done?

Place the baking tray in the middle rack of your oven, and set the timer to 25 minutes. After 25 minutes, check if the eclairs have turned golden brown. If they have, then open the oven door and quickly prick each of the eclairs with a sharp toothpick or skewer on one end.

How do you fill eclairs without piping tips?

Piping Without a Piping Bag

Instead of a piping bag, use a large zip-top bag. Transfer everything inside, push it to one corner, and then snip off about a quarter-inch from the corner. Your piping will be less precise like this, but eclairs are a forgiving recipe and precision is not a critical factor for success.

Eclairs 3.0 -- No More Cracks!

How do you keep eclairs from getting soggy?

Place the eclairs in an airtight container. Separate the layers with wax paper to stop them from sticking together. The eclairs will last up to 3 days in the refrigerator. Be warned, filled eclairs will go a bit soggy but are still perfectly edible.

Are éclairs supposed to be crispy?

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 éclairs 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.

Why is choux pastry cooked twice?

Thus choux dough is cooked twice, once on the stovetop and again in the oven. (Or deep-fried, in the case of beignets.) This double cooking helps to produce the airy interior. How that works is, heating the flour the first time causes the starch in it to gelatinize.

How do you know when choux is done?

You know it's done when the dough looks a little shiny, a thick film has formed on the bottom, and the dough curls away from the corners of the saucepan. Pastry logs that are about to grow up and turn into éclairs. The hot dough is rested off the heat before the eggs are added to avoid curdling.

How do you know when choux pastry is done?

Finished choux paste should be soft, smooth, and be able to be piped. If you pull the paddle attachment of an electric mixer out of the paste, a “tongue” should appear at the tip of the paddle.

Why is my choux pastry thick?

It wasn't cooked enough or we added too many eggs. The choux pastry is too thick: If the choux pastry doesn't fall from the wooden spoon, then it's too thick. ... If they are larger or smaller, adapt the cooking time. Using a water moistened finger, smooth down the peaks.

How long can you keep cooked choux pastry?

Make-ahead pâte à choux: The choux dough can be refrigerated for up to 3 days or frozen for up to 3 months before baking; thaw the dough overnight in the fridge before using.

What choux means?

noun, plural choux [shooz for 1; shoo for 2 ]. a cabbage-shaped decoration, as a rosette or knot on a woman's dress, hat, etc. cream puff: delicious little choux topped with sugar crystals or streusel.

How do you fix runny Choux?

Too runny choux pastry dough:

You probably added too much eggs. FIX #1: Don't just add raw flour into the runny dough to thicken it, you won't get the proper pastry shells that way. Instead, make a half batch of dough on stovetop (without eggs) and mix it in with the runny choux pastry.

How do you keep cream puff shells crispy?

A quick solution to re-crisping the shell is to bake them at 300 degrees for about 5 to 10 minutes, then let them cool before filling and serve the same day.

Can you put choux pastry back in the oven?

It's really important to have a very hot oven for making any choux pastries, so that's the first thing to think about. Cut a little slit in each one's side for the steam to escape, then put them back into the oven (still on) for a while to dry out. ...

Is making eclairs difficult?

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. ...

Why do my chocolate eclairs go flat?

Flat éclairs are a result of either the pastry not expanding enough in the oven or collapsing shortly after being removed from it. ... Delays in serving éclairs result in the moisture from the filling (usually pastry cream but sometimes ganache or whipped cream) seeping into the shell.

Do you have to refrigerate eclairs?

Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container.

Why is my Craquelin not crunchy?

Make sure the craquelin is rolled too thinly or it will be hard to transfer over the Choux. If too thick, it might weight down on the choux and not allow them to rise properly. A good way to dry the dough out is to press and rub the dough against the sides of the hot pot with the spatula.

How far in advance can I make eclairs?

You can prepare éclair shells several days ahead and can even keep them frozen for several months. Not only the shells, but you can also keep your pastry cream in the fridge for a few days, and it won't go bad.

What is the difference between a cream puff and an éclair?

Apart from shape, the main difference between a cream puff, which is round, and an éclair, which is oblong, is that you fill cream puffs with straight whipped cream and dust the tops with confectioners' sugar instead of chocolate.