Eclair

[Sussan ScoolinaryTeam]

Hi Fadel.

Could you please let us know what happened?

Did the éclairs not cook properly inside? Did they not rise enough? Did they not hold their shape? Or did they brown too much?

Please tell us and specify the issue so we can provide you with an accurate response.

Best regards.

[Fadel Sukkar]

It should be hollow inside and rise. It is concave, not raised.

[Sussan ScoolinaryTeam]

Hi Fadel.

Thank you for the information and the image regarding what is happening with your éclairs.

Here are a few points to consider about the potential issues:

▪️ Baking time and temperature:

Your éclairs appear to be more golden than those shown by the chef in the course, which could indicate that the oven temperature is higher than the recommended 160-170 °C. Verify the accuracy of your oven with an independent internal thermometer, as an uncalibrated oven can affect the results.

▪️ Insufficient drying of the dough:

It is crucial to dry the dough sufficiently on the stove (after adding the flour). If this step isn’t done properly, the dough may retain too much moisture, making it difficult for the éclairs to puff up properly and develop a hollow interior.

▪️Amount of eggs:

The number of eggs is key to achieving the correct texture. If the dough ends up too dense or too runny, it may be because the eggs were not added gradually or the proportions were inaccurate. The dough should be fluid enough to form soft peaks while still holding its shape when piped.

▪️ Local ingredients:

Flour and butter can vary depending on the country. If the flour you’re using has a different gluten content than “medium-strength” flour (approximately 9-11% protein), it can affect the consistency of the dough. Make sure to use flour with similar characteristics.

▪️ Baking without air circulation:

The oven should be set to static mode (no fan). If ventilation was used, the heat may have been distributed unevenly, causing the éclairs not to rise properly or to over-brown.

▪️Suggestions for the next attempt:

-Ensure the dough is properly dried on the stove until it pulls away from the sides of the pan and forms a thin film on the bottom.

-Add the eggs one at a time, checking the dough’s texture after each addition.

-Check the oven temperature using a thermometer to ensure it stays within the recommended range (160-170 °C).

P-ipe the éclairs evenly and leave enough space between them to allow the steam to circulate during baking.

-Avoid opening the oven during baking, as this can cause them to collapse.

We have some students who have already made this same recipe by Chef Fran Segura without any issues.We hope this information helps.

Best regards.

[Sol Damiani]

Hi Chef Fadel & Sussan

I hope your next try gets better. Please answer Sussan’s answer so she can help you out to get a better result. 🙌
Have you checked the oven temperature and stick to the timing the chef Segura suggests?

[Fadel Sukkar]

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