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pate au choux

post #1 of 8
Thread Starter 

can i make choux dough today and hold it in the fridge to use thursday?

post #2 of 8
Wow! Good question. Always made it and used it immediately looking forward to the answer.
post #3 of 8

If you do a search, you will find many posts on choux. There are a lot about freezing. Lots of people do it.

I will answer no, because I think they will form a skin, but what do I know. Oh wait, the dough mix? Sorry, never did that.

I would put the plastic right on the dough itself so it doesn't dry then over wrap the container.

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post #4 of 8

Four days?  I don't know it might get tough on you.  I've never heard of it being held over for later use.

post #5 of 8

I would pipe the dough, bake and then freeze the product. Not sure if you are making eclairs, cream puffs, or what have you. the general rule with raw egg is 3 days.

 

You can freeze the raw, piped Choux paste. I have not tried it, but i have been told they work ok from freezer right to the oven. 

post #6 of 8

Holding raw eggs  for 4 days would be a bad thing since it was added into a warm dough. Just pipe and freeze. Take out frozen dough and allow to come up to room temp, then bake as others mentioned. You should have no problem there. If you had a blast freezer, even better to drop the warm dough to the safe zone. Try a small batch if you want to be sure. Good Luck

post #7 of 8

yes you can, we made Gougers in huge cambro and would store it for the next day.

 

just place plastic on the dough to prevent a skin, also wrap very tightly on top of that in the fridge.

post #8 of 8
Quote:
Originally Posted by jgraeff1 View Post
 

yes you can, we made Gougers in huge cambro and would store it for the next day.

 

just place plastic on the dough to prevent a skin, also wrap very tightly on top of that in the fridge.

 

Agreed. Used to work in commercial bakeries where I made the Choux and held it in 5 gallon buckets for as long as a week.

Plastic wrap on the surface will help with oxidation.

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