Four reasons for eclair cracks
This useful article will help you bake the perfect eclairs.
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It's all about the eggs
The amount of milk and water in the recipe are constant, but it's not the same when it comes to the eggs.
If the recipe says 220 g (7.80 oz) of eggs, today you may need 180 g (6.35 oz), and tomorrow even 240 g (8.50 oz).
It's OK. In making cream puff pastry, we focus on the consistency of the dough.
Air bubbles that got into the eclair when kneading the dough or putting it into a bag.
When heated, they expand and go out through the body of the eclair; the cracks are short and placed at random.
In the video I show one of the ways to get rid of air bubbles.