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Storing Profiterole Shells

post #1 of 6
Thread Starter 
If I wished to make the pastry for profiteroles ahead of time, how long can I plausibly store them for (and where would be the best place) without their taste and texture deteriorating much before they should be served?
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #2 of 6
Bake 'em
Freeze 'em
Keep 'em for 3-4 weeks
Thaw 'em in the fridge (3-4 hours)
Crisp 'em in the oven (350?) 10 minutes
Cool 'em
Fill 'em
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Liquored up and laquered down,
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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #3 of 6
Last sentence deserves to be carved in stone (or icecream)! Short & correct. They'll keep texture for about month. Many people like them soft, not too crispy - so cover 'em while cooling after oven
WE ARE NOT SELLING FOOD...WE ARE IMPROVING OUR CLIENT'S LIFESTYLE - HIS LIFE IS TOO SHORT TO EAT SOMETHING HE DOESN'T LIKE
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WE ARE NOT SELLING FOOD...WE ARE IMPROVING OUR CLIENT'S LIFESTYLE - HIS LIFE IS TOO SHORT TO EAT SOMETHING HE DOESN'T LIKE
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post #4 of 6
Thread Starter 
What's the traditional preference? My old chef liked them soft, I prefer them with a bit of crispness.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #5 of 6

choux shells

I agree with freezing up to 6 weeks, but open freeze for an hour on trays first then transfer to containers. They'll keep their shape much better. Also I thaw on wire trays to stop any ice crystals causing soggy spots. Only 2-3 mins in a low oven is plenty if you're fan assisted.
Just remembered stocks are getting low. Guess thats another job for monday
We've just started making larger irregular shaped choux buns, splinkled with mixed seeds. Cut open like a bread roll, they're filled with small salad leaves, Cream cheese smoked samon or smoked venison, they look lovely. Not sure if its my invention or not. Anyone do anything similar?
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #6 of 6
I've done 'em like that for years. For a buffet I sometimes pipe the paste into different shapes (rounds, crescents, etc.), and use a different filling for each shape.

I also have a variation that uses rye flour for the puffs and a corned beef filling, for mini-Reubens.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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