Making Cream Puffs Ahead...?

Decorating By bigsisof3kids Updated 29 Dec 2006 , 2:22pm by bigsisof3kids

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bigsisof3kids Posted 29 Dec 2006 , 3:21am
post #1 of 7

Hello all,
I'm making cream puffs and mini eclairs for new years eve (Sunday). The cream puffs will be filled with chocolate mousse, and the eclairs with bavarian cream. I would like to fill the pastries on saturday, then refrigerate(or freeze??) them until sunday night. But will they get soggy? Thank you SO much. I LOVE CC!! icon_biggrin.gif
~Beth icon_rolleyes.gif

6 replies
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moydear77 Posted 29 Dec 2006 , 3:59am
post #2 of 7

Yes they can get soggy. But they really should not be crunchy either!

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JanH Posted 29 Dec 2006 , 6:05am
post #3 of 7
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RisqueBusiness Posted 29 Dec 2006 , 6:12am
post #4 of 7

you can make the puffs but do not fill them till you are going to use them

The ones in the big stores are flash frozen so they don't have time to get soggy.

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cupcake Posted 29 Dec 2006 , 9:35am
post #5 of 7

I make alot of puffs, mostly mini's for chicken salad or eclairs. I have frozen the unfilled pastries with success. I just make sure that they are sealed well. I would not freeze filled puffs. If I do fill, and need to refrigerate, I put them in a box and seal the box well, it helps them from getting to soft, or soggy.

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Loucinda Posted 29 Dec 2006 , 1:25pm
post #6 of 7

I think it is important to make sure they are cooked properly (thoroughly) first too ~ they will collapse if they are not browned enough. I read somewhere that you can put them back in the oven to re-crisp them (anyone else heard that??)

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bigsisof3kids Posted 29 Dec 2006 , 2:22pm
post #7 of 7

Thank you all so much! I'll probably make the puffs on saturday, then fill them last minute.

JanH, those websites were REALLY helpful. I've never done this before.

~Beth icon_rolleyes.gif

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