Jump to content

Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.


Freezing cream puffs

  • Please log in to reply
3 replies to this topic

#1 mm84321

  • participating member
  • 982 posts

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

  • participating member
  • 573 posts
  • Location:Olney, MD

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.

Steve Lebowitz
Doer of All Things
Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

#3 JeanneCake

  • participating member
  • 1,371 posts
  • Location:greater boston area

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

  • participating member
  • 154 posts

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,...