I just made eclairs for Easter. I'm not sure why I don't make them more often because, as you said, they're really not that hard! I never get them when we go out because everyone else is way to chintzy with their fillings and chocolate ganache! :) Mine weigh about a ton each - as it should be. LOL I had trouble this year with the shells puffing up sufficiently. Not sure what happened (they still tasted delicious!). It was nice and dry in the house, so humidity not an issue. I have never let the hot choux paste cool a little before adding the eggs (I just beat them really fast!). I wonder if that would help? I wonder if your batter wasn't just a tiny bit too dry? Maybe the eggs were a bit smaller than usual? I don't think the temperature would make the difference... Anyway, glad they were tasty. PJH

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