Think about it. Apples half the size of your head. Big fluffy pillow-like croissants instead of small, buttery, flaky ones. Slabs of banana bread pumped up to the equivalent size of 3 slices of bread stacked together. Now what they make up for in quantity, they fall short in quality.
I usually buy free range eggs and there was a substantial discount on some large 800g free-range ones. Well, money oftentimes speaks louder and so we thought, what the heck, how different can it possibly be? Oh trust me, when it comes to eclairs, it can take on catastrophic proportions.
The original recipe called for 5 large eggs, so I decided to halve it and go for 2.5 eggs. My first batch of eclairs looked more like a bunch of cooked tongues, all flat and spread out. Zut. Quel q'un se es assis sur les eclairs? Did someone sit on my eclairs? I thought I didn't do the recipe right, so this time I repeated the recipe, but decided to use just 2 eggs instead. The second batch struggled to rise and did so more than the first batch, but probably won by a nano-millimeter. Pffft.
I decided to do a bit of research and found that the problem might be too much egg. To make sure this was the case, I watched a video on Youtube to get a rough idea of what the consistency of the pate choux should be like.