I get so disappointed when my éclairs and profiteroles are soggy in the middle, even before I put the cream in them. Could it be something I’m doing – or even something I’m not doing?
It’s really important to have a very hot oven for making any choux pastries, so that’s the first thing to think about. When you know they’re cooked, usually after 20 to 25 minutes, take them out and put them on a wire tray. Cut a little slit in each one’s side for the steam to escape, then put them back into the oven (still on) for a while to dry out.
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