Level: Scoolinary Team

Hi Florea- María.

I can see that your éclairs appear to have a somewhat uneven texture, with some cracks on the surface and a general look that doesn’t seem uniform, especially with the chocolate éclairs.

Here are some possible causes and solutions:

-Ensure that the choux pastry has the right amount of liquid; too dry can cause cracking, and too wet may not puff properly.

-Bake at 190°C initially and reduce to 170°C after 10-15 minutes for more even cooking and to avoid cracks.

-Use a well-filled piping bag and apply even, consistent pressure when shaping the éclairs to avoid air bubbles.

-Add the eggs one by one, making sure to achieve a smooth and shiny consistency after each addition.

-For holes or bubbles: Tap the baking sheet before baking to eliminate air bubbles and make sure they dry properly in the oven.

Adjusting these variables could improve your éclairs in future attempts. We hope these tips help, and that your next batch turns out perfectly.

Best regards.