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Freezing cream puffs


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3 replies to this topic

#1 mm84321

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Posted 14 February 2014 - 10:46 AM

Keller, or as I like to call him, God, says while you may freeze gougeres in a covered container, cream puffs must first be wrapped individually. I am trying to think of why the hell I would need to do this. Wrapping 60 puffs individually seems a bit excessive, no?



#2 lebowits

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Posted 14 February 2014 - 12:01 PM

I've wrapped unfilled choux puffs after baking, but never individually wrapped them.  I expect that if you keep the tightly closed container closed until fully thawed and up to room temp you won't have any problems.


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Steven Howard Confections

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#3 JeanneCake

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Posted 14 February 2014 - 05:27 PM

I keep any leftover baked puffs in the freezer in a ziplock freezer bag.  Refresh for a few minutes in a hot oven to recrisp them if you need to.  I personally go with Pichet Ong's recipe, it is fantastic and browns beautifully even without egg wash and tastes great unfilled even.  And I was not a fan of pate a choux until a friend used that recipe and shared it.



#4 Alleguede

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Posted 14 February 2014 - 07:12 PM

I shouldn't say this but you can even fill them and freeze. Ideally vacuumed but a close airtight container works fine. Works for profiteroles, eclairs,...