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?
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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
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