Alicia, it sounds like you might want to try venting your éclairs earlier during the baking time with your next round. This will allow the steam to escape and the insides to dry out. If you'd like to see a photo of what the inside of properly baked éclairs looks like, scroll down to the "Assemble the éclairs," section on this bakealong blog. I hope that helps! Kye@KAF

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