Choux pastry is too soft and soggy.
Usually profiteroles or eclair shells have a crisp shell. The crispness doesn't last long when it's exposed to air or filled with pastry cream. However, they should never ever be soggy.
Are éclairs supposed to be crispy?
If cooled éclair shells are not as crisp as you like, pop them back into a 375° F oven for 6-8 minutes until they are extremely hot to the touch. Cool completely before filling. ... On the day you will serve them, put them directly into the oven as described—twice baked éclairs may be the best éclairs of all!
How do you keep éclairs from getting soggy?
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.
