Should eclairs be soft or crunchy?
Usually profiteroles or eclair shells have a crisp shell. The crispness doesn’t last long when it’s exposed to air or filled with pastry cream. However, they should never ever be soggy.
Why do eclairs crack?
It seems the cracking is due to using too high a temperature for too long and not enough moisture in the oven during the beginning stages of baking. Using a French star tip for piping looks amazing and apparently helps the dough expand evenly due to evenly spaced small ridges.
What piping tip do you use for éclairs?
I like to use a star tip (#829) to pipe eclairs. The ridges help the eclair rise higher. Plus, they look great. If you don’t have a star tip, you can use a round tip.
Why are my éclairs cracking?
How long do homemade eclairs last?
Eclairs are best eaten within a few hours of being filled. Normally, I would fill them a maximum of 4 hours before I’m going to serve them due to the risk of them going soggy. But if you’re really stuck and need to store the eclairs, you can keep them in the refrigerator for up to 3 days.
Can u freeze eclairs?
You can also freeze the eclairs by laying them out in a single layer on a baking sheet until frozen, then placing in a freezer-safe bag/container. You can freeze the pastries for between 1-2 months. Simply allow thawing at room temperature for around an hour. The empty choux buns/ eclairs can also be frozen.
Can you freeze eclairs with cream?
So, how do you store eclairs? It’s best to store the eclair shells and filling separately to prevent the eclair from becoming soggy. The shells keep at room temperature for 1-2 days or up to 6 weeks in the freezer. The cream will last 2 days in the fridge but generally doesn’t freeze well.
How do you keep choux pastry crisp?
Store the puffs in an airtight container for up to 2 days and re-crisp them in a low oven for 5 minutes on the day you intend to use them (let them cool before filling).
How long can eclairs be kept at room temperature?
Store them in an airtight container at room temperature for up to two days, or freeze them for up to six weeks in a ziptop freezer bag.
How do you make the perfect Eclairs?
For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners’ sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.
What kind of filling do you put on a chocolate eclair?
This foolproof eclair recipe by The Flavor Bender is a well-tested guide to making perfect chocolate eclairs every. single. time. Though these eclairs are typically filled with a rich but classic vanilla cream filling, blogger Dini Kodippili offers up three more variations, including a much lighter chantilly cream option.
How do you bake Eclairs without cracking them?
With a French star nozzle tip pipe 6 equal size eclairs on Perforated “air” baking mat leaving enough space in between them as they will puff. Optionally dust with icing sugar, that also helps to avoid cracks. Place the tray into the freezer for 30 min at least Lower oven temperature to 170 C / 338 F (no fan) and bake the eclairs for 40 min.
How do you make icing for an Eclair?
For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners’ sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs.