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Re: Cream puffs

From: Tami Smith
Date: 12 Oct 2002
Time: 11:00:54
Remote Name: 66.109.234.162

Comments

Okay, if you make the puffs early then just be sure they are dry inside and completely cool, then just pop in the freezer overnight and pull and fill tomorrow. Since it's just overnight only cover if you have a smelly freezer. But if they are still moist inside they will be soggy. To check, after they are cool simply pull one open and see if there are any moisture beads inside. For medium to large puffs I like to poke a hole on the bottom edge of the puff and then pop back into the oven to help the moisture escape for a few minutes. Cool and then freeze and fill the next day. If you don't have parchment to bake them on, just lightly spray the baking sheet with cooking spray and then wipe most off with a paper towel and they should be fine, you may have to gently run a metal spatula under them to help loosen after baking, but while they are warm. I only know of popovers being made in a mold, cream puffs are usually made free form on a baking sheet. Tami

Last changed: June 03, 2007