For French pastry I'd do all my components separately and then assemble the morning I needed them. For example for millefeuilles...make pastry cream...roll out and bake puff pastry. Next morning...assemble.
I don't like to bake all night....my brain works best in the morning. So I would prep everything the night before and then go in and do my bake at 3 am for a 6 am delivery.
What type of yeast do you use for your yeast pastries? If you use fresh cake yeast you can make your doughs the night before and allow them to cold proof in the cooler over night then shape and bake in the morning. I do that with all my croissants and sticky buns, etc. Works great. |