"Wayne Boatwright" > wrote in message
5.250...
> 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
>
Great! Thanks for the tip!
Janet