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.

On 2011-01-15, sf > 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.

nb

On 15 Jan 2011 17:21:07 GMT, notbob > wrote:

> On 2011-01-15, sf > 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.

--

Carrot cake counts as a serving of vegetables.

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.

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.