While preparing choux and éclair pastry, here are some things you should look out for:

• Add the flour into the water mixture in one go.

• After adding the flour to the water mixture, stir until the dough starts un-sticking from the sides and bottom of the pan.

• The mixture must be allowed to cool a little before adding the eggs.

• Do not open the oven door while they are cooking so that they rise uniformly and cook properly.