Croquembouche Prep

Decorating By jeune-jaune-jean Updated 3 Apr 2011 , 5:14pm by jeune-jaune-jean

jeune-jaune-jean Posted 3 Apr 2011 , 4:28pm
post #1 of 3

Greetings everyone

I will be serving a croquembouche on tuesday afternoon And I was wondering if it would be ok to make the recipe today since I have a lot of free time today. Does anyone know how it would taste if I had that much time between baking it and serving it?

2 replies
PTBUGZY1 Posted 3 Apr 2011 , 4:53pm
post #2 of 3

the puff shells freeze well. Placing them back in the oven when needed for just a few minutes will bring them back to life. (dry out any moisture and crisp back up) HTH

jeune-jaune-jean Posted 3 Apr 2011 , 5:14pm
post #3 of 3

so I can freeze untill he day of and then make the fillings and caramel sauce?

Quote by @%username% on %date%