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mm84321

Freezing cream puffs

4 posts in this topic

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?

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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"

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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.

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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,...

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