Why are my eclairs not hollow?
Top best answers to the question «Why are my eclairs not hollow»
Chances are the dough was too wet and runny. When you pipe out the batter, it probably didn't hold its shape (see the picture above – the runny batter kind of spreads out). That means it has too little flour, or too much liquid in the form of water, eggs and/or butter.
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You should be using bread flour (AKA "strong flour"), you need the extra gluten for this. That is probably the most important reason why your choux paste didn't turn out right. The ratio of fat to water is off. You want a 2:1 water:fat ratio. Use 50 g of butter or shortening for every 100 mL of water.
Under-baking éclairs can also cause them to collapse when removed from the oven. Flat: An improperly made éclair will be flat instead of puffy. Flat éclairs are a result of either the pastry not expanding enough in the oven or collapsing shortly after being removed from it. What’s so bad about flat éclairs?
When baking choux pastry, the piping rises and the inside remains hollow. If there is just fluff and no structure, it will just fall flat. In order for the eclairs to hold their shape, you need to bake it on a higher temperature (180C I think) until golden brown. This forms a sturdy "shell" which won't flop as it cools.
It is not clear from the question itself, but from the "should be hollow in the inside right" comment it looks like your eclairs simply didn't rise. I am putting it on hold as a duplicate, whose answer is a very good troubleshooting list for eclairs.
If you have a nice rise on your eclairs but they are not hollow enough inside then most likely your flour has not enough protein. Even if you use bread flour, try a few different ones eg. 12, 13, 14% protein content and stick to the one that gives the best result. Filling ideas for this eclair recipe
My Pastry Deflated! Tweet. Pate choux (pronounced Patty Shoe) is one of those recipes that’s very easy, but can get a little finicky on certain steps. The problem people seem to run into most often is the dreaded puff deflation. But fear not, there are some easy tricks you can use to keep your cream puffs, eclairs, and profiteroles light and ...
Why are my cream puffs not hollow? Water and Butter The more fat, the more tender the cream puff. Too much fat and it will interfere with gluten production, and your cream puffs will collapse… Make-Ahead Eclairs The eclair shells can be made several days ahead, or even kept frozen for several months. Likewise, the pastry cream will keep for ...
1 C flour. 4 large eggs. Preheat oven to 400 F. Combine water, butter and salt in a medium saucepan; turn the heat to medium-high and bring to a boil. Add the flour all at once and cook, stirring constantly, until the dough holds together in a ball, 5 minutes or less. Add the eggs one at a time, beating hard after each addition.
Piercing the eclair pastry with a knife and returning to the oven for another 5-10 minutes dries out the pastry, preventing soggy, stodgy eclairs. Why didn’t my eclairs puff up? Firstly, if you add the eggs to your hot water and flour mixture before it has cooled, the eggs will cook in the paste and refuse to rise in the oven.
Additional cook times: For cream puff (about 1 inch round dough) AND small 2-3 inch eclairs bake 425ºF for 10 min then 375ºF for an additional 5-10 min or until hollowed and golden brown.; For medium 4-5 inch eclairs bake at 425ºF for 12 min then at 375°F for an additional 8-12 minutes or until hollowed and golden brown.; Best if served fresh but can be frozen for later enjoyment.