Why your choux pastry too soft?

Choux pastry may turn out too soft for several reasons, such as using too much liquid or not cooking the dough long enough to evaporate excess moisture. Additionally, underbaking can prevent the pastry from setting properly, resulting in a soggy texture. Lastly, if the eggs are added too quickly or in excess, they can weaken the structure, leading to a softer pastry. Ensuring precise measurements and proper technique can help achieve the desired firmness.