As part of my Mother’s Day celebration, Bear attempted to make my very favorite dessert of Chocolate eclairs. He cooked up the special Pate Choux dough, then we piped it into these squashed up figure 8’s per Alton Brown’s instructions.
Straight out of the oven they were absolutely incredible. But before too long they deflated and got a little soggy. We think we know where we went wrong so we can try again with more success.
Even though we couldn’t fill them, they still tasted great, so we mixed up some fresh whipped cream and ate them with strawberries. And called it part of a nutritious breakfast.
i think the secret is poking a hole in the bottom after cooking, it lets the steam escape… at least thats what my great gran used to say!!!
You can also put them back in the oven and reheat them, then do what JEss said.