Here's some more tips: use strong bread flour, use more salt than usual, cool the cooked dough to 40 degrees Celsius before adding eggs, use a perforated silicone mat to prevent flattening, do not use convection and place them lower from top heating element. Bake at 1/3 low position in the oven and use lower temperature for longer time if they tend to deflate in your oven. If the oven still runs the fan even if it's in no convection mode, use a shiny baking sheet pan with high 1 inch walls, it will prevent the convection "wind" from reaching at the sides of eclairs and cause them to crack. Cracks on the bottom = temperature too high and heat is conducted too fast.

Looking good. Easy instructions

I like this! Was so easy to follow 😊

Great detailed video😄😄. Love it.

Great video and simple instructions 😋😋😋

Well done!

Fun tutorial! Very easy to follow.

This was great to watch and listen to!!! Yummy!

Thank you so much for a short and succinct video. How long to rest them after cooking?

My first attempt the pastry deflated 😢 what did I do wrong?

I got to know my mistake I added egg in hot mixture 🤷‍♀️

Mine came out liquid no matter what we tried, what went wrong?

Mine deflated too ! 🥲 put them back , don’t know if they will cook more 😅