Am planning on serving Chocolate Eclairs for potluck in our church on Thursday. I have already made the Choux shells as per instructions. On removal, made a slit on the opposite side for the steam to escape so they would remain crisp and refrigerated on cooling in plastic bag and a plastic container piling them one over the other.
They have become soft now.
1) How much time do I keep them in the oven to recrisp them? Shd I cover them with an Aluminium foil or shd I place them in paper bags and then place in the oven? I am going all the way, covering the tops with Chocolate Fondant and filling them with pastry cream and fresh cream. I will be filling them prior to service only.
2) But if I have an option to fill them and refrigerate them, with absolute no loss of quality, then that is more convinient for me, kindly advise.
My biggest fear is whether the Choux Shells will get soft and squishy as they stay out….i do so want them to have the characteristic crisp you experience when you bite into a cream puff or Eclair .
3) Once I dip the tops of the Eclairs in the fondant, do I need to refrigerate them? Or is it ok to just leave them the way? I will be covering the shells with Fondant in the afternoon and the potluck starts at 8 at night.
Thank you, kindly revert.