KICA Pastry E-Book Store on Instagram: "Crack-free, golden éclairs? Here’s how 👇 Did you know? Brushing a light coat of oil and dusting powdered sugar on your éclairs (or any choux pastry) before baking keeps them from cracking and gives that gorgeous caramelized look. Why it works: 👉 Oil layer – creates a thin barrier that makes the pastry surface more elastic and stable, so it doesn’t crack in the oven. 👉 Powdered sugar – melts into a sticky shield that protects the surface, then caramelize

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