Just when I thought I nailed this patte a choux, I turn over my eclairs to find that they deflated from the *underside*, so that I didn't even notice until I had already gone through the trouble of making the filling.
What's the trick? I have read multiple recipes with a whole variety of oven temperatures. I've seen some that say to leave the oven door open after 5 minutes, others say after 20 minutes. I can't tell if the inside of mine are under cooked after 25 minutes of cooking, or if the steam didn't get a chance to escape and therefore the dough became mushy inside.