Keep in an airtight container to prevent them from drying out
Do not freeze as the filling will become watery when thawed
Best served chilled or at room temperature
Make-Ahead Tips:
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Make the choux pastry shells a day ahead - store in an airtight container
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Prepare the filling a few hours ahead
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Fill the eclairs just before serving for the best texture
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Make the icing just before drizzling
Serving Suggestions:
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Serve chilled directly from the refrigerator
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Pair with coffee, hot chocolate, or tea
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Serve as a dessert at dinner parties
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Dust with additional powdered sugar before serving
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Serve with vanilla ice cream on the side
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Garnish with fresh mint leaves
Variations:
Filling Variations:
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Use chocolate pudding instead of vanilla
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Add 1 teaspoon of almond or rum extract to the filling
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Use whipped cream only with a bit of powdered sugar (no pudding)
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Try pastry cream instead of pudding mix
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Add fresh berries to the filling
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Use chocolate whipped cream
Chocolate Icing Variations:
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Use dark chocolate for a more intense flavor
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Use milk chocolate for a sweeter icing
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Add 1 teaspoon of instant coffee powder for mocha flavor
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Add 1/4 teaspoon of sea salt for sweet-salty contrast
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Drizzle with white chocolate on top
Size Variations:
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Make mini eclairs (1 inch long) for bite-sized treats
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Make larger eclairs (2 inches or more) for more filling
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Make profiteroles (round choux pastry) and fill with ice cream instead
Toppings:
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Crushed nuts over the chocolate icing
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Chocolate sprinkles
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Edible glitter
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Cocoa powder dusting
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Shredded chocolate
Troubleshooting:
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