On Sat, 15 Jan 2011 08:37:58 -0500, Mr. Bill > wrote:

> Jim ...learned a little trick from Lucinda Scalla Quinn choux
> batter. Prepare as usual, pipe on parchment paper and freeze
> completely. Store tightly sealed. When ready to bake, preheat oven
> to 425F and place the frozen puff on a sheet and bake. This is so
> handy to make a big batch and easy to pop into the oven when needed. I
> make small ones for paté and other savory fillings. Enjoy...your
> plans sound wonderful.

Bake frozen at 425°? Doesn't it burn on the outside before the inside
cooks?

--

Carrot cake counts as a serving of vegetables.