Does éclair paste yield the best results if mixed a day ahead and allowed to rest overnight under refrigeration?

Éclair paste, known for its ability to create a light and airy texture when baked, is best when freshly made. Resting the paste overnight under refrigeration can lead to undesirable changes in its consistency and performance. Choux pastry, from which éclairs are made, relies on specific aeration and moisture content to achieve its characteristic puff during baking.

If mixed ahead of time and stored, the paste can lose some of the gas bubbles that are crucial for its rise. Additionally, refrigeration can cause the paste to firm up significantly, making it difficult to pipe and affecting the final texture of the baked éclairs. Freshly made batter has the right temperature and consistency to achieve optimal results when piped and baked immediately, leading to the perfect balance of crisp exterior and soft interior.

Therefore, the claim that éclaires paste yields the best results when mixed a day ahead is not accurate, as immediate use of the paste is essential for achieving the desired outcome in terms of puffiness and structure.