I haven't had these since I was a kid & my wife wants them for
tomorrow's desert.

It would make life easier if I could bake them today- cool- and store
in a sealed container. [more time today- and if I screw them up I can
try again]

Will this hurt them? Should I do them tomorrow morning instead?

Plan is to fill them with custard just before serving- and have David
Lebovitz's hot fudge and candied almonds on the table.

Jim

Jim wrote:

> I haven't had these since I was a kid & my wife wants them for
> tomorrow's desert.
>
> It would make life easier if I could bake them today- cool- and store
> in a sealed container. [more time today- and if I screw them up I can
> try again]
>
> Will this hurt them? Should I do them tomorrow morning instead?

If you cut them open to release the steam right after they come out of the
oven, they'll keep okay. They might be a bit better if you "refreshed" them
the next day in a hot (say 375°F) oven for about 4-5 minutes just to crisp
them, then cool before filling.

A sealed container isn't your best bet; you want to prevent moisture from
being trapped with the cooked pastries. A paper bag on the counter would be
fine, at least for the one day you'll be keeping them.

Your fears about screwing them up are probably misplaced; I first made choux
pastry when I was about 14 years old. Filling profiteroles is a lot more
difficult than baking them, at least in my opinion.


Bob

On Sat, 15 Jan 2011 07:31:51 -0500, Jim Elbrecht >
wrote:

>I haven't had these since I was a kid & my wife wants them for
>tomorrow's desert.
>
>It would make life easier if I could bake them today- cool- and store
>in a sealed container. [more time today- and if I screw them up I can
>try again]
>
>Will this hurt them? Should I do them tomorrow morning instead?
>
>Plan is to fill them with custard just before serving- and have David
>Lebovitz's hot fudge and candied almonds on the table.
>
>Jim

Your biggest problem will be making sure they are thoroughly cooled
and completely dry before you put them away. Any moisture at all and
they will get very soft overnight in a sealed container. Otherwise, I
think you're good to go.

They are easy to make and allow a terrific presentation. Your ideas
for them sound great.

Boron

On 01/15/2011 04:31 AM, Jim Elbrecht wrote:
> I haven't had these since I was a kid& my wife wants them for
> tomorrow's desert.
>
> It would make life easier if I could bake them today- cool- and store
> in a sealed container. [more time today- and if I screw them up I can
> try again]
>
> Will this hurt them? Should I do them tomorrow morning instead?

You should bake them shortly before you plan to serve them, I think.
What I would do is make them, spoon them onto your parchment-lined
cookie sheet, then freeze. They bake really well from frozen. (See the
notes on the gougeres recipe in this PDF from Dorie Greenspan's Around
My French Table:
http://www.frenchfridayswithdorie.co...cipePacket.pdf

>
> Plan is to fill them with custard just before serving- and have David
> Lebovitz's hot fudge and candied almonds on the table.

Lovely!

Serene
--
http://www.momfoodproject.com

Jim Elbrecht wrote:

> I haven't had these since I was a kid& my wife wants them for
> tomorrow's desert.
>
> It would make life easier if I could bake them today- cool- and store
> in a sealed container. [more time today- and if I screw them up I can
> try again]
>
> Will this hurt them? Should I do them tomorrow morning instead?
>
> Plan is to fill them with custard just before serving- and have David
> Lebovitz's hot fudge and candied almonds on the table.
>
> Jim

Profiterols can be made ahead and recrisped in the oven before
they're used. Store them airtight for no more than 1 day.

--
Mort

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 Sat, 15 Jan 2011 11:47:07 -0500, Mr. Bill > wrote:

> On Sat, 15 Jan 2011 08:42:54 -0800, sf > wrote:
>
>
> Also, I prefer 425F convection instead of using a still oven. Makes
> a nicer finish.
>
Nicer finish means glossier?

--

Carrot cake counts as a serving of vegetables.

Wayne Boatwright > wrote:

>On Sat 15 Jan 2011 05:31:51a, Jim Elbrecht told us...
-snip-
>>
>> It would make life easier if I could bake them today- cool- and
>> store in a sealed container. [more time today- and if I screw
>> them up I can try again]
>>
>> Will this hurt them? Should I do them tomorrow morning instead?
-snip-
>
>That should be fine, Jim. Make sure that after baking, either the
>top has been sliced off or the entire piece split in half, then scoop
>out any moist dough and allow them to air dry before storing.

Thanks all-- I was beginning to worry when the first three
respondents agreed. <g> I'm glad the dissenters spoke up, too.

From the looks, I'll make them today. It is her birthday & she wants
to test drive one tonight.<g>

This will turn out the best. We'll get some a couple hours out of
the oven-- and some tomorrow. So we'll know if my recipe, method,
and kitchen can keep them overnight without too much loss.

Jim

Boron Elgar > wrote:
-snip-
>
>Your biggest problem will be making sure they are thoroughly cooled
>and completely dry before you put them away. Any moisture at all and
>they will get very soft overnight in a sealed container. Otherwise, I
>think you're good to go.
>

Duly noted-- Thank you.

>They are easy to make and allow a terrific presentation. Your ideas
>for them sound great.

I can't take credit for the ideas, really. My wife wanted custard--
and I've been eyeing the recipes in 'The Perfect Scoop' for those
almonds and hot fudge for a while.<g> [Lebovitz filled the
profiteroles with anise ice cream in the book. I have a lot more
recipes to go before I make *that* one]

Jim

Mr. Bill > wrote:
-snip-
>
>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.

Thanks-

I'm going to try this next week. I've run across a lot of savory
recipes I want to try while looking for the 'how long before they
taste like yesterday's profiteroles' on the web.

Jim

Serene Vannoy > wrote:

-snip-
>
>You should bake them shortly before you plan to serve them, I think.
>What I would do is make them, spoon them onto your parchment-lined
>cookie sheet, then freeze. They bake really well from frozen. (See the
>notes on the gougeres recipe in this PDF from Dorie Greenspan's Around
>My French Table:
>http://www.frenchfridayswithdorie.co...cipePacket.pdf

Oh my. . . I'll be re-visiting that one next week! Somehow
over the past month or 2 I've bought *way* too many different kinds of
cheese. Cheese on crackers never seems interesting enough. I
see some gougeres in my near future.

Thank you!

Jim

On Sat, 15 Jan 2011 06:09:30 -0800, Serene Vannoy
> wrote:

>.... (See the
>notes on the gougeres recipe in this PDF from Dorie Greenspan's Around
>My French Table:
>http://www.frenchfridayswithdorie.co...cipePacket.pdf

BTW, this is a great book. Gave it to my wife for Xmas, specifically
for the article on gougeres. They're a different style from those
served at Artisanal in New York, but both are wonderful.

-- Larry

On Sat, 15 Jan 2011 08:55:07 -0800, sf > wrote:

>On Sat, 15 Jan 2011 11:47:07 -0500, Mr. Bill > wrote:
>
>> On Sat, 15 Jan 2011 08:42:54 -0800, sf > wrote:
>>
>>
>> Also, I prefer 425F convection instead of using a still oven. Makes
>> a nicer finish.
>>
>Nicer finish means glossier?

Yes....a gloss.

On Sat, 15 Jan 2011 11:55:22 -0500, Jim Elbrecht >
wrote:

>From the looks, I'll make them today. It is her birthday & she wants
>to test drive one tonight.<g>

Hey, don't go giving wives ideas!

It's my wife's birthday too, but I'm taking the easy way out -- Jose
Andres will be doing the cooking instead of me. 8

-- Larry

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

In article >,
Jim Elbrecht > wrote:

> I haven't had these since I was a kid & my wife wants them for
> tomorrow's desert.
>
> It would make life easier if I could bake them today- cool- and store
> in a sealed container. [more time today- and if I screw them up I can
> try again]
>
> Will this hurt them? Should I do them tomorrow morning instead?
>
> Plan is to fill them with custard just before serving- and have David
> Lebovitz's hot fudge and candied almonds on the table.
>
> Jim

Today should be fine. I think I'd store them with a loose cover,
though, so they don't get soggy. Unless you're somewhere where there's
high humidity. Right now, things snap, crackle, and pop due to static
electricity -- low humidity.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

In article >,
Jim Elbrecht > wrote:
> Plan is to fill them with custard just before serving- and have David
> Lebovitz's hot fudge and candied almonds on the table.
>
> Jim

What time shall I stop by, Jim?

--
Barb

On Sat, 15 Jan 2011 12:12:22 -0500, Mr. Bill > wrote:

> On Sat, 15 Jan 2011 08:55:07 -0800, sf > wrote:
>
> >On Sat, 15 Jan 2011 11:47:07 -0500, Mr. Bill > wrote:
> >
> >> On Sat, 15 Jan 2011 08:42:54 -0800, sf > wrote:
> >>
> >>
> >> Also, I prefer 425F convection instead of using a still oven. Makes
> >> a nicer finish.
> >>
> >Nicer finish means glossier?
>
> Yes....a gloss.

Thanks! After xx years, I still haven't figured out why I need
convection because when I see a fine point, it's usually negative. Or
at least the way I cook.

--

Carrot cake counts as a serving of vegetables.

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.

Just a second thanks to all who had advice on this-- and a follow-up
on results.

I used Lebovitz's recipes from 'The Perfect Scoop' for the pastry, hot
chocolate, and candied almonds.

My wife wanted a cream cheese filling - [instant pudding, cream
cheese and milk]- and I wanted vanilla so I made a vanilla pudding
from a recipe online. It is a keeper in my book-- not too sweet, and
*very* flavorful.
http://www.pickycook.com/dessert/vanillapudding.aspx

The pastry-
was much easier than I expected- and I feel silly for the concern. [a
stand mixer makes life easier- but I don't think it would be required]
They *were* better the first day. I'm in NY with the heat going,
so the humidity is low enough-- but they just weren't as crisp the
second day. [5 minutes in the oven at 350 helped some- but not
perfect] I'll be playing with another batch this week and will
do the 'freeze before baking' that several folks recommended.

2. That hot fudge of Lebovitz's that I made with Valrhona cocoa is
*my* idea of the ideal sauce. [and in another rare aligning of the
opposites- my wife thinks so too. <g>] It balanced the sweet of
the almonds and the sweet of the puddings perfectly. Alone it
leaves a slight pucker on the lips.

3. The Candied Almonds are so good- and *so* easy, I'll always have
some around.
2 T water
2 T sugar
2 cups slivered almonds
Preheat oven to 350. Line sheet pan with parchment.
In a skillet heat water and sugar to a slow boil. Remove from heat
and add almonds, stir to cover them completely.
Spread out on pan. Bake 20 minutes- stirring once to break up
clumps.
Cool- store in airtight container for up to 1 week.
xxxxxxx

Now-- back to that diet.

Jim

On Sat, 15 Jan 2011 12:00:31 -0500, Jim Elbrecht >
wrote:

>Boron Elgar > wrote:
>-snip-
>>
>>Your biggest problem will be making sure they are thoroughly cooled
>>and completely dry before you put them away. Any moisture at all and
>>they will get very soft overnight in a sealed container. Otherwise, I
>>think you're good to go.
>>
>
>Duly noted-- Thank you.
>
>>They are easy to make and allow a terrific presentation. Your ideas
>>for them sound great.
>
>I can't take credit for the ideas, really. My wife wanted custard--
>and I've been eyeing the recipes in 'The Perfect Scoop' for those
>almonds and hot fudge for a while.<g> [Lebovitz filled the
>profiteroles with anise ice cream in the book. I have a lot more
>recipes to go before I make *that* one]
>
>Jim

I have the same book. I am a fan of his.

Speaking of things chocolately, though...the Feb issue of Martha
Stewart "Living" has a recipe for a chocolate baked Alaska. I do not
know when, but I am gonna make that suckah!

Boron

On 18 Jan 2011 04:38:55 GMT, Wayne Boatwright
> wrote:

>On Mon 17 Jan 2011 10:38:54a, Boron Elgar told us...
>
>> On Sat, 15 Jan 2011 12:00:31 -0500, Jim Elbrecht
>> > wrote:
>>
>>>Boron Elgar > wrote:
>>>-snip-
>>>>
>>>>Your biggest problem will be making sure they are thoroughly
>>>>cooled and completely dry before you put them away. Any moisture
>>>>at all and they will get very soft overnight in a sealed
>>>>container. Otherwise, I think you're good to go.
>>>>
>>>
>>>Duly noted-- Thank you.
>>>
>>>>They are easy to make and allow a terrific presentation. Your
>>>>ideas for them sound great.
>>>
>>>I can't take credit for the ideas, really. My wife wanted
>>>custard-- and I've been eyeing the recipes in 'The Perfect Scoop'
>>>for those almonds and hot fudge for a while.<g> [Lebovitz
>>>filled the profiteroles with anise ice cream in the book. I
>>>have a lot more recipes to go before I make *that* one]
>>>
>>>Jim
>>
>> I have the same book. I am a fan of his.
>>
>> Speaking of things chocolately, though...the Feb issue of Martha
>> Stewart "Living" has a recipe for a chocolate baked Alaska. I do
>> not know when, but I am gonna make that suckah!
>>
>> Boron
>>
>
>The one time I had chocolate baked Alaska, the hostess had used
>peppermint ice cream for the ice cream layer. It was delicious.

That is a variation worth remembering.

Thanks.

Boron