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?
Freezing cream puffs
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.
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"
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.
Posted 14 February 2014 - 07:12 PM