Why is it important to cool the mixture when making éclair paste before adding eggs?

Cooling the mixture before adding eggs when making éclair paste is crucial primarily to avoid cooking the eggs. If the mixture is too hot when the eggs are added, the heat can cause the eggs to cook immediately, resulting in a scrambled texture rather than a smooth paste. The goal is to achieve a uniform consistency that will allow for proper emulsification of the eggs into the paste, which is essential for the final structure and rise of the éclair.

While there are benefits to cooling the mixture regarding the incorporation of air and baking temperature, the immediate concern is to protect the integrity of the eggs. Properly handling the mixture at the right temperature not only ensures the desired texture but also contributes to the overall success of the éclair dough in baking.