Choux Pastry Steam Release

When making eclairs, it's crucial to pierce small holes in the baked choux pastry to release steam and prevent sogginess. As seen in the show, bakers poke holes in their eclairs immediately after baking to let the steam escape, then return them to the oven briefly to dry out completely. This technique ensures your eclairs maintain their crisp exterior and hollow interior, preventing the dreaded soggy bottom. The steam trapped inside will otherwise condense and make your pastry limp and unappetizing.