My eclair shells ballooned like pool floats and then collapsed instantly

I finally tried choux pastry after watching 3 videos, and my first batch puffed up so perfectly in the oven that I literally texted my sister a victory photo in Pittsburgh. Then I left them cooling for maybe 25 minutes near an open window and every single one sagged into flat, wrinkly discs that look like deflated beach balls. Has anyone else battled humidity ruining their pastry, or did I just pull them out too early?

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1 Comment

emmaj3311d ago

Oh man, the classic choux betrayal. Humidity is the usual suspect here, that open window basically sealed your fate. The shells need to dry out completely before they hit cool air, otherwise they cave like a bad souffle. But yeah, pulling them out a couple minutes earlier can also do it, oven timing is a cruel mistress. You’ll get it next time, just keep the window shut and the fan off.