How do I make them without having them collapse? Anyone have a good recipe?

Your eclairs are probably collapsing because your oven temperature is too low, or you are opening your oven during the first few minutes of baking. It needs steam to rise, so bake the eclairs at a high temperature (@215C ~10-15 minutes), then lower the oven temperature (@190C). This should give it a proper rise and make it crisp. Once they are golden brown they are done. Take them out of the oven and make a small hole in one end to let the steam escape, and let cool. This should leave you with crisp shells for you to fill. Fill them with pastry cream and dip the tops in melted chocolate, and you have eclairs. All baked desserts that are filled have a short shelflife. Eclairs will get soggy really fast. If you want to store them, just freeze the shells, and fill them with pastry cream later. For recipes just do a search for Pâte à Choux, Pastry Cream, and Ganache (the very basics of baking)

Thanks! I'll give that a try! :)

This thread is now about eclairs. Talk about anything eclairs!