Mini Chocolate Eclairs (Easy Recipe) (2024)

FAQs

How do you keep eclairs from getting soggy? ›

Piercing the eclair pastry with a knife and returning to the oven for another 5-10 minutes dries out the pastry, preventing soggy, stodgy eclairs.

Delizza custard cream mini eclairs bring delight to every table. Crafted from our time-honored Belgian recipe, we use only the finest ingredients. These little moments of delight await your indulgence in the freezer, ready to be shared with friends, family, or savored just by you. We won't tell.

Another reason your eclairs may not have risen is because there is too much moisture in the dough.

Storage: Keep frozen until use. Once thawed, pastries can be kept in the refrigerator for up to 24 hours.

The shells should be firm to the touch and crisp. They shouldn't have areas that are soft or white/yellow in color otherwise they will buckle and deflate. If you are working with day-old eclair shells, put them back in the oven for 10-15 minutes at 275 degrees to crisp them.

Filled éclairs will keep for 2 to 3 days but the choux pastry loses its crispness as I've said many times. It does not stop me hoovering them down, though! They are still very good for 6 to 8 hours after assembling. Then they're noticeably softer the next day.

As Serious Eats reported, luxury eclairs are the result of French chefs facing competition, and putting their skills to the test, which explains the high-end fillings and intricate decoration. For now, the Maitre Choux versions are made in the tiny kitchen beneath the shop.

The announcement is emphatic - Cadbury Eclairs is now Cadbury Choclairs.

A chouquette ( French: [ʃukɛt]), a diminutive of choux, is a small, round, hollow choux pastry covered with pearl sugar. Unlike éclairs, which are also made with choux pastry, chouquettes are bite-sized and the hollow inside is not filled.

Why are my eclairs doughy? ›

I would make sure that your milk mixture was properly scalded and that your flour was mixed in well enough before adding the eggs. The flour should have gluten activated and its starches gelatinized before you add the eggs. If you haven't been already, you might try using bread flour and see if the problem is lessened.

Answer: This can happen if your choux pastry wasn't thick enough, and too runny. It's important to make sure each egg is fully incorporated before adding the next one. It is also important not to open your oven and peak. This releases steam and can result in a soggy and flat éclair.

Food that's past its best before date, on the other hand, is still safe to eat. It might not taste as good as the manufacturers intended, but luckily you won't be risking an illness by eating it.

To store unfilled, unglazed éclairs, wrap them tightly in plastic and place in an airtight container; they can be kept frozen for up to 1 month. To refresh éclairs, preheat oven to 350°F (177°C). Transfer frozen éclairs to a sheet tray and reheat until crisp, about 5 minutes.

Choux pastry tastes eggy: This is normal, for the most part! Choux pastry is mostly eggs, so you're definitely going to taste them here. If you're really tasting the eggs, then you may have added them in the while the dough is too warm.

Shelf-life & Refeshing your Choux

You can keep the Choux in an airtight container for up to 3 days. They will feel soggy when you take them out so it's important to put them in a 175°C oven for about 5 minutes. That will dry and crisp them back up. ..But I suggest to use,the same day you make them, so much better.

The eclair shells can be made several days ahead, or even kept frozen for several months. Likewise, the pastry cream will keep for several days in the fridge. When you're ready to assemble your eclairs, make the chocolate glaze, put everything together, and serve.

Freshly baked cream puffs can be stored in an airtight container at room temperature for up to 2 days. If you need to store them for longer, you can freeze them for up to 1 month. To freeze, place the cream puffs in a single layer on a baking sheet and freeze until solid.

When you want to store uncooked choux pastry for a day or two, you can place them in an airtight container (or piping bag, with both ends tightly closed) in the fridge.