My thoughts are that your stomach is the best, if somewhat temporary, place to store eclairs ;-)
Otherwise I've no idea, but I think I'd store them in an airtight tin in a cool place but not a fridge. (unless full of cream when they're going to go soggy in a few hours anyway)
Custard filled eclairs with ganache frosting? Made with real ingredients-no gums or pseudoplastics?
1-2 days at the most. Even by the 2nd day the quality can deteriorate to the point that they are only enjoyed by the maker for not wasting ingredients and diet desperados. The pastry easily becomes soggy from the moisture in the custard. It is not recommended to make choux pastry (éclair pastry) in humid weather or hold it in a humid environment.
However, if you have unfilled choux pastry shells, that is a different story. They will freeze very well, either baked or unbaked. Baked pastry must be packaged properly to prevent ice crystals and can be removed from the freezer, set at room temp briefly and filled/served. Unbaked pastry, pre-piped into the desired shape and frozen can be defrosted briefly and baked for utterly fresh pastry.
My thoughts are that your stomach is the best, if somewhat temporary, place to store eclairs ;-)
Otherwise I've no idea, but I think I'd store them in an airtight tin in a cool place but not a fridge. (unless full of cream when they're going to go soggy in a few hours anyway)
-Gordon
Custard filled eclairs with ganache frosting? Made with real ingredients-no gums or pseudoplastics?
1-2 days at the most. Even by the 2nd day the quality can deteriorate to the point that they are only enjoyed by the maker for not wasting ingredients and diet desperados. The pastry easily becomes soggy from the moisture in the custard. It is not recommended to make choux pastry (éclair pastry) in humid weather or hold it in a humid environment.
However, if you have unfilled choux pastry shells, that is a different story. They will freeze very well, either baked or unbaked. Baked pastry must be packaged properly to prevent ice crystals and can be removed from the freezer, set at room temp briefly and filled/served. Unbaked pastry, pre-piped into the desired shape and frozen can be defrosted briefly and baked for utterly fresh pastry.
Helpful?