If you can assemble things the day of, I'd suggest eclairs*.
I'm making eclairs and this is how I'm doing it with the caveat that I'm doing so in my own kitchen.
Ahead: You bake and ice the shells ahead of time and keep in an air-tight container at room temperature, refrigeration will make them go stale faster. Put the filling in a pastry bag and the glaze in a bowl; both of which go in the fridge.
On the day of: Set the glaze in a hot water bath or on a plata until it is soft enough to glaze. While the glaze is warming up slice them open pipe in the cream. Glaze and let sit while you devour the meal.
*FWIW, I will always suggest eclairs. Always. Even if it means subbing in pudding made with a scant amount of soy/almond milk for a pareve meal.
You could also make smaller shells, fill with softened ice cream, glaze and then freeze. Then all assembly is done ahead of time. I just love choux dough any way I can eat it.
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