Wayne Gisslen

Éclairs: Frozen Éclairs or Profiteroles

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Method

  1. Fill éclairs or small cream puffs (profiteroles) with softened ice cream. Keep frozen until service.
  2. At service time, top with chocolate syrup