On Sat, 15 Jan 2011 13:58:04 -0500, Dave Smith
> wrote:

> On 15/01/2011 1:26 PM, sf wrote:
> >> On 2011-01-15, > wrote:
> >>
> >>> Bake frozen at 425°? Doesn't it burn on the outside before the inside
> >>> cooks?
> >>
> >> What "inside"? Properly prepared pofiteroles are piped pastry baked to
> >> form empty spherical puffs. In short, they're hollow.
> >>
> > I don't pipe dough.
>
>
> Based on my circle of friends, I think that I am one of a small number
> of people in North America who gown up with choux pastry baked goods on
> a regular basis. My mother used to make chocolate eclairs cream puffs
> and profiteroles frequently. I had a cousin who worked in a dairy and he
> and his mother bring my grandmother to visit every weak or two, and he
> would bring ice cream or whipping cream, so my mother made eclairs.
>
> My wife has learned to work with the stuff and makes them when my
> brothers come.
>
>
Well, you have me beat. I didn't grow up with them, didn't get them
from bakeries. Hubby came into my life loving cream puffs, so I made
them a couple of times. Didn't continue because I didn't know about
that freezing trick and even the smallest batches were too big. Don't
have a huge freezer anymore, so freezing is out of the question now.
However, when I made cream puffs - I didn't pipe them and they turned
out just fine. The inside was hollow and there was no mushy dough to
dig out.

--

Carrot cake counts as a serving of vegetables.