Richard Johnston

June 7, 2015 at 7:35pm

I am envying you the beautiful eclairs. I live at 4,400 feet elevation and so far my chou pastries have turned out to be less than prize-winning. Do you have any tips for high-altitude eclairs and puffs? Mine seem to brown quickly, but the eclairs puff up from a narrow base, as wide as I pipe it and no more, and are quite fragile. They also look like Nightmare Alice's nose. Inside is a little damp, but not doughy. Made with KAF all purpose and five (count 'em) extra large eggs, otherwise same as your recipe. Any help I can get would be appreciated. Thanks, Dick
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