Eclairs, ridding the ripping

Let’s start with some… Ratios milk : water : butter : flour : eggs Cat’s (0.7 : 0.7 : 0.66 : 1 : 1.51) PH (0.89 : 0.89 : 0.82 : 1 : 2.14) LCB (0.83 : 0.83 : 0.83 : 1 : 1.6-2) Migoya ( – : 1.82 : 0.47 : 1 : 1.82) and Temperature Cat’s (220C top 200C bottom 15 mins. Vent, 23 mins) PH (190C 7 mins. Vent, 13 mins) LCB (205C, 20-25mins) Migoya (160C top 160C bottom, 40 mins or until full maillard. Vent, 25-30mins until dry.) Piping  This link showing Christophe Adam from Fauchon piping eclairs that bake up beautifully, as well as the fondant dipping technique. From 1:30.

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