12 Jun 2020 - Anneka Manning
When piping choux pastry into eclairs, using a French star nozzle (as pictured here) will reduce the amount of cracking in the pastry as well as help to retain a neater, more consistent eclair shape as it bakes. If you don't have a French star nozzle, an open star nozzle is the next best option. And if you use a plain round one, use a fork to lightly scrape along the pastry lengths before baking to increase the surface area to help minimise the cracking and to help retain the straight shape.
