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eclairs gone soft

post #1 of 8
Thread Starter 
Yesterday i made eclairs and they originally turned out fine, they puffed, had good texture, i wasnt going to fill them until today but i woke up and they had all gone soft, the shells weren't hard at all instead really soft. What would the issue be?
post #2 of 8

Humidity from one source or another. If you covered them early, they may have self steamed some. If you live in a humid environment, that can do it too. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 8
Did you poke a hole in the end or bottom to let steam escape?
post #4 of 8
Thread Starter 
Quote:
Originally Posted by laurenlulu View Post

Did you poke a hole in the end or bottom to let steam escape?

No i didnt do that, i didnt know you wetr supposed to! Just like a skewer or something?
post #5 of 8
Save the day by placing on a cooling rack (the holes in the rack ensures even heat) in a slow oven for a few minutes.
Watch closely or you will end up with a too dark/ crispy shell.

mimi
post #6 of 8
Quote:
Originally Posted by steele22 View Post

No i didnt do that, i didnt know you wetr supposed to! Just like a skewer or something?
I use the end of a paring knife.. The steam is what gives the eclair it's lift so there is quite a bit in there after baking. Mimi also had a good point, have to bake at med temp until they're almost crisp. If the temp is too high they'll over brown before they're dehydrated enough and will collapse.
post #7 of 8

You need to let them dry out in the oven.

post #8 of 8
Quote:
Originally Posted by flipflopgirl View Post

Save the day by placing on a cooling rack (the holes in the rack ensures even heat) in a slow oven for a few minutes.
Watch closely or you will end up with a too dark/ crispy shell.

mimi

 

Sorta left out this is to dry out your already baked and gone flabby shells lol.

 

mimi

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