Eclairs 3.0 -- No More Cracks!

Eclairs 3.0 -- No More Cracks! Thank you @LaPatedeDom-fr for improving my eclair technique! Dom’s Eclair video: 00:00 Intro 01:08 Experiments 04:56 Eclair Instructions Cream puff video with all the components: pate a choux, pastry cream, diplomat cream, and chocolate glaze: Specialized Equipment: Ateco 867 tip Ateco tip set that includes both 864 and 804 Perforated Silicone Mat These affiliate links help my channel. Thank you for your support! Use Ateco 867 tip to pipe eclairs. After making pate a choux, place it in a piping bag and let it sit 1-3 hours at room temperature before piping. This is very important to avoid cracks. Pipe eclairs either on parchment paper or a perforated silicone mat. Each eclair should be 5 inches long and you should have 2 rows of 4 eclairs. Spray them with water. Touch up the bumps with a wet finger. Dust with powdered sugar in a sieve t