Yes just keep then in a airtight container. Moisture is their enemy.
kaddiew,
Dec 20, 5:45am
I made a batch the other day which were well baked and golden, but went flabby overnight in a sealed container. I cut them in half leaving them still "hinged', and rebaked them until crisp to the point of shattering. I chocolate coated the tops after the 2nd bake. NOW they're remaining crisp in a container.
pickles7,
Dec 20, 4:00pm
We used to freeze them, we preferred them on the softer side and never dried them out.
buzzy110,
Dec 20, 4:04pm
Exactly. They are not really supposed to be crispy, merely firmish.
They require two part cooking as well. The first part is to rise and brown, the second part is at a lower temperature to firm up the pastry cases and stop them from going 'flabby' (which is an excellent description btw).
kaddiew,
Dec 20, 4:53pm
I did do the 2 part cooking and have been making them successfully for decades, but I guess there has to be an eclair failure at some point. Once I fill these overly crisp ones they will soften anyway.
buzzy110,
Dec 20, 5:06pm
Blame it on the flour. Things just don't seem to turn out as well as they once did.
schnauzer11,
Dec 21, 1:01am
I split and dry them in the oven after cooking. Fill with cream a few hours before serving and they are 'restored' to a proper texture. Served some yeaterday, with praise and a quickly-emptied plate.
vashti,
Dec 21, 7:35pm
How do you get them on the tray? piping nozzles don't seem large enough, and trying to spoon them on and shape them, makes mine all wonky, also I've never had any luck making and using piping bags, I'm a bit clumsy.
nauru,
Dec 21, 8:04pm
I put the choux pastry into a large zip lock bag and cut the corner off.
snapperheadrkp,
Dec 22, 5:42am
Just cut the end off a normal forcing tube, to the size you require. Did this years ago and still using the same one
jaybee6,
Dec 22, 7:39pm
Just made 3 batches of cream puffs. No problems here. They are not meant to be crisp btw. I always think they are like eating cardboard when they are like that.
wendalls,
Dec 22, 10:14pm
I agree re cardboard. The bakery ones taste like cardboard and that's why I started making them. To show my husband and kids what real food should taste like.
buzzy110,
Dec 23, 3:51pm
Commercial choux is made with palm oil. Makes the pastry taste slimey and hard. An even worse crime is our local French style patisserie makes perfect cases and instead of using icing he dumps melted coverture on top which is also made with palm oil and the filling is sweetened to the hilt. Totally inedible. What a way to ruin a beautifully made choux pastry case.
vashti,
Dec 23, 5:55pm
I might give them another try, and follow some suggestions here. Eclairs would be more manageable to eat than cream puffs. Many thanks.
bev00,
Dec 23, 11:09pm
again
arcane1315,
Dec 24, 6:41am
Make them into a wreath ring instead - just spoon the mixture onto a tray in the shape of a circle (empty inside). When it is cooked it doesn't matter if it is wonky or you break it (or cut it up as I do), just put it all back together in the shape of a circle - full with cream, ice with chocolate & sprinkle nuts. It looks fantastic.
maximus44,
Nov 12, 10:20pm
I know someone who makes them, fills them and freezes them successfully.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.