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pâte à choux

post #1 of 2
Thread Starter 

Im going to make some for a few people I know and I was wondering if I bake off the pate a choux how should I hold them for the next day to retain good quality? Reason being is, I want to only have to fill them with the pastry cream before I deliver them. 

post #2 of 2

Raw pate a choux freezes beautifully and can be baked from frozen just fine.  That would be first choice, but if you really have to bake it ahead, you may want to crisp them in the oven the next day.  Wrap tightly overnight.

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