Upon removal from the oven, what is the important step for éclairs and cream puffs?

Cooling éclairs and cream puffs rapidly after removing them from the oven is crucial to their texture and structure. Both of these pastries are made from choux pastry, which contains a significant amount of steam that contributes to their rise and airy interior. When they come out of the oven, the steam inside needs to escape to prevent the pastries from becoming soggy.

If éclairs and cream puffs are not cooled quickly, the moisture they contain can create a humid environment, leading to a loss of their crispy exterior and causing them to collapse or deflate. Rapid cooling allows the steam to dissipate effectively, helping maintain a light and crisp texture that is characteristic of properly baked choux pastries. This step is particularly critical for ensuring that they hold their shape and can adequately support the fillings when they're served.