Easy Eclairs

Cover the bowl with plastic wrap, pressing it directly onto the surface of the dough to prevent a skin from forming. Chill in the fridge for at least 30 minutes.

If you're making this ahead, the dough can be stored, covered, for up to 24 hours in the fridge.

Remove the baked choux shells from the oven. Immediately pierce a small hole in each one using the tip of a small knife (or a chopstick works well) to allow steam to escape. This step is key to preventing the insides from going soggy.

For extra crispness, return them to the oven for another 2 minutes to dry out further.

Transfer the hot pastry cream into a clean, dry bowl. Cover the surface directly with plastic wrap to prevent a skin from forming as it cools.

Allow it to cool at room temperature, then transfer to the fridge until fully chilled.