I really love making eclairs but i want them looking more professional. When they puff up in the oven cracks appear and the eclairs are sometimes twisted and less than perfect looking.
The recipe I use is as follows:
4 large eggs
The choux itself is perfect. it hollows out nicely and is crisp but the finish is what i'm after. I pipe it onto the tray with a basic piping bag where the one cuts the end off and pushes out the paste. I place straight into a hot oven for 30 minutes and that's it.
Is my recipe at fault for causing the defects in the eclairs appearance or is it the oven temp?
Any advice is appreciated