Have you ever excitedly pulled a tray of éclairs out of the oven, only to find them flat, soggy, or cracked? 😩 We’ve all been there! Baking éclairs is an art, and it all comes down to getting the choux pastry (pâte à choux) just right.
At Elles Kitchen Life, we’ve seen it all—collapsed éclairs, soggy shells, runny pastry cream… But don’t worry! We’re here to help you avoid these common pitfalls and master the perfect, crisp, and airy éclair.
Here are the most common éclair mistakes and how to fix them for bakery-quality results every time!
1. Éclairs Didn’t Puff Up
Too much moisture in the dough, oven temperature too low, or incorrect piping technique.
How to Fix It:
✔️ Dry out the choux dough properly on the stovetop before adding eggs.
✔️ Bake at high heat (400°F/200°C) for the first 10-15 minutes, then lower to 350°F/175°C to finish baking.
✔️ Pipe the éclairs in straight, even lines with consistent pressure.
2. Éclairs Are Soggy & Deflate After Baking
Underbaking or cooling them improperly.
How to Fix It:
✔️ Bake until deep golden brown—undercooked éclairs will collapse.
✔️ Make small holes in the éclairs after baking to release steam and prevent sogginess.
✔️ Let them cool on a wire rack to prevent trapped moisture.
3. Éclairs Have Hollow or Large Air Pockets Inside
Too many eggs in the choux pastry or incorrect mixing technique.
How to Fix It:
✔️ Add eggs one at a time, checking for the right consistency.
✔️ The dough should form a ‘V’ shape when lifted with a spatula—not too runny or too stiff.
4. Éclairs Crack While Baking
Uneven piping, dry dough, or oven temperature fluctuations.
How to Fix It:
✔️ Pipe éclairs evenly and consistently—use a star tip to help control cracks.
✔️ Brush éclairs with an egg wash before baking to keep the surface smooth.
✔️ Avoid opening the oven door too early, which can disrupt baking.
If you love baking, you might also enjoy 15 Mistakes Most Beginner Chiffon Bakers Make (And How to Fix Them!)—it’s full of helpful tips to get the perfect chiffon cake!
5. Chocolate Glaze Won’t Stick or Looks Dull
Hot éclairs cause glaze to slide off, or improper chocolate tempering.
How to Fix It:
✔️ Let éclairs cool completely before dipping.
✔️ Use tempered chocolate or a glossy ganache (mix chocolate + warm cream).
6. Pastry Cream Is Too Runny or Too Thick
Incorrect cornstarch ratio or not cooking the cream long enough.
How to Fix It:
✔️ If too thin: Cook longer to activate the cornstarch, or chill until set.
✔️ If too thick: Whisk in a bit of cold milk or cream to loosen.
7. Filling Leaks Out or Bursts Through the Pastry
Overfilling éclairs or using the wrong piping technique.
How to Fix It:
✔️ Pipe from three small holes at the bottom instead of one big one.
✔️ Fill with gentle pressure to prevent bursting.
Éclairs Need Time!
Patience is key—don’t rush cooling, filling, or glazing! A well-made éclair is crispy, airy, and filled with creamy goodness. 🥖✨
Have you ever had an éclair fail? Let me know in the comments! And if you found this helpful, share it with your fellow bakers! 🍩👇
