On Sun 29 Mar 2009 05:21:22a, Janet Bostwick told us...

>
> "Wayne Boatwright" > wrote in message
> 5.247...
>> We're joining friends at a restaurant for a late lunch tomorrow, then
>> back to our house for dessert. Chocolate Eclairs are always a hit with
>> most people I know. This recipe has never failed to please. I make
>> fewer but larger eclairs than the recipe specifies. Mine are about 6
>> inches long.
>>
>>
>> * Exported from MasterCook *
>>
>> Chocolate Eclairs snip perfect recipe
>> Wayne Boatwright
>>
> I love éclairs but haven't made them in a long time because a recipe is
> too much of a good thing. You say that you have had good luck freezing
> them -- including the pastry cream? If so, I see éclairs in my kitchen
> soon. How do you thaw them? Covered? Uncovered? In the fridge?
> Thanks Wayne Janet

Hi Janet! Yes, I freeze them unwrapped on a cookie sheet, then wrap each
one individually in plastic wrap. To thaw, I unwrap the number I need and
place them on a plate in the refrigerator uncovered. I've not had a
problem with the pastry cream or the chocolate frosting. The pastry itself
is not quite as crisp as when just made, but it's not soggy and quite
acceptable.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.