I make eclairs alot and for those who have a problem with the "shell"part not turning out....The recipe I have used for years (same ingredients and measurements for 12)calls for the ball of dough to cool for 5 mins. then beat in eggs one at a time. After putting on greased baking sheet; bake for 20-25 mins. at 400(golden brown), then cut a 1-inch long slit on side of each eclair. Reduce oven temp to 375 and bake for 10 more mins (this allows the inside to cook a little).Hope this helps.
Try filling with BAVARIAN CREME FILLING: 1 1/2 C. chilled whipped cream; 1 pkg. (8 oz) cream cheese, softened; 2/3 C. brown sugar; 1 t. vanilla; 1/8 t. salt...In a chilled bowl, beat cream untill stiff. Blend remaining ingredients & fold in cream.
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I make eclairs alot and for those who have a problem with the "shell"part not turning...