https://www.theflavorbender.com/perfect-classic-chocolate-eclairs Choux pastry must be baked well to ensure that the interior walls are dry. I used to prick each choux pastry shell with a toothpick as soon as they came out of the oven and were cooling down, in order to dry out the shells. https://www.masterclass.com/articles/decadent-chocolate-eclair-recipe Store the puffs in an airtight container for up to 2 days and re-crisp them in a low oven for 5 minutes on the day you intend to use them (let them cool before filling). You can then return the pastry shells to a low oven for 5 minutes so that they have completely dried out. https://www.greatbritishchefs.com/how-to-cook/how-to-make-profiterole https://www.thefrenchcookingacademy.com/croquembouche-how-to-guide https://bakerbettie.com/eclairs-espresso-glaze-cinnamon-whipped-cream https://www.bostongirlbakes.com/how-to-make-choux-pastry-pate-a-choux Storing Choux pastry isn't recommended however, you can freeze either, uncooked, piped into the desired shape, or … https://hollytrail.com/2016/12/09/the-basics-choux-paste-cream-puff-shells Keeping this in view, how do you store uncooked choux pastry? https://merryboosters.com/cream-puff-crack-bun-craquelin-choux-pastry If they were soggy to start with, then they will not rise properly. I have made so many mistakes along the way that I thought sharing them with you would speed up your path to success. https://www.cooksillustrated.com/how_tos/6546-make-ahead-pate-a-choux Uncooked choux pastry dough can be stored in an airtight container (or pastry bag) in the fridge for up to 2 days. Now that your Craquelin is ready and resting in the freezer (or fridge), it is time to prepare your basic https://www.thespruceeats.com/puff-pastry-storage-and-cooking-tips-1809253 https://www.kingarthurbaking.com/recipes/easy-mini-puffs-recipe You might be wondering why it will take a month to cover choux pastry. www.craftybaking.com/learn/baked-goods/pastry/problems-and-solutions https://www.gourmettraveller.com.au/recipes/browse-all/choux-pastry-14093 https://madaboutkitchen.in/how-to-make-shortcrust-pastry-recipe-tart-shells https://www.eatcookexplore.com/how-to-make-choux-pastry-swans https://www.greatbritishchefs.com/how-to-cook/how-to-make-choux-pastry But the important thing is to persist, because mastering choux pastry will open the door to so many incredible desserts. But now I've found that pricking the shells during the last 5-10 minutes of baking helps dry out the shells more, and keep them crisp and sturdy. https://confessionsofabakingqueen.com/how-to-make-choux-pastry Even the slightest moisture will cause the shells to collapse when they are removed from the oven. But even if they do rise, they will deflate when they cool down, due to too much moisture inside the shell, especially if you take them out of the oven too soon. When the choux pastry is removed from the oven it should be pierced immediately to make a small hole to allow steam to escape. Removing the choux pastry from the oven too early is another reason why your choux shells will be flat. https://www.seriouseats.com/recipes/2020/12/cream-puffs.html STEP 7.
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