"Food Prospector" > wrote in message
om...
> I have been trying to make eclairs. I cook the pastry to a hardened
> state, but when I take the pastries out of the oven to puncture and dry
> them, they collapse. What can I do to keep them big and round.
>
> Also, maybe I am not beating the eggs enough because the pastries come
> out smaller than I expect.
>
> Help-Needed!!!
>

Use high gluten bread flour
Substitute egg white for some of the whole eggs
Beat the dough over heat to evaporate as much water as possible before
adding eggs
Make sure the oven is hot enough. (start hot and reduce the temperature)