The secrets to a successful lightning strike

Dry the dough thoroughly

The dough should pull away from the sides of the pan before adding the eggs. This step helps to obtain a sufficiently structured dough.

Add the eggs gradually

Don’t necessarily pour all four eggs all at once. The final consistency is more important than the exact amount used.

Don’t open the oven too early

Premature opening can cause heat loss and compromise dough development.

Let cool completely

The choux pastry and custard should be cold before assembly.

Adjust the temperature of the frosting

Frosting that is too hot can become difficult to handle and can soften the surface of the lightning bolts.

Mistakes to avoid

• Add all the eggs without checking the consistency of the dough.
• Do not dry out the panad enough.
• Make éclairs of very different sizes.
• Open the oven door frequently during cooking.
• Remove the éclairs before they are sufficiently browned and dry.
• Garnish with the eclairs while still warm.
• Use a pastry cream that is too liquid.
• Prepare a frosting that is too hot or too liquid.

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