Cost Breakdown

Critical Success Points

• • Tempering the egg‑sugar mixture with hot milk to avoid curdling.
• • Cooking the pastry cream until it fully thickens.
• • Drying the choux dough properly before adding eggs.
• • Baking the éclairs until fully set; under‑baking causes collapse.
• • Achieving the right glaze consistency for a smooth finish.

Safety Warnings

• • Hot milk and custard can cause severe burns; handle with care.
• • Oven reaches 180°C – use oven mitts.
• • Sharp knife or tip when creating holes in shells.