I have been trying to make eclairs. I cook the pastry to a hardened state, but when I take the pastries out of the oven to puncture and dry them, they collapse. What can I do to keep them big and round.
Also, maybe I am not beating the eggs enough because the pastries come out smaller than I expect.
Help-Needed!!!
Use high gluten bread flour Substitute egg white for some of the whole eggs Beat the dough over heat to evaporate as much water as possible before adding eggs Make sure the oven is hot enough. (start hot and reduce the temperature)
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