Profiteroles, a classic French dessert, can be easily prepared and frozen before and after cooking. You can also freeze the ice-filled assembled profiteroles and defrost them just before serving.
If you make a cream filling instead of ice cream, do not freeze the cream filling with the choux pastry. Always freeze the cream puffs to the profiteroles and add the filling cream after defrosting them.
The basis of a good choux pastry starts with light and crunchy choux pastry. The puff pastry shell can be prepared in advance and stored in an airtight or even frozen container.
It is common practice to freeze baked choux pastry, which only needs to be thawed before use. Some bakers place thawed choux pastry in a hot oven for a few minutes to dry out the moisture that forms during freezing.
The difference between profiteroles, cream puffs, and cream puffs is that the profiteroles are frozen and others are not. Everything can be stuffed and garnished in the same way. When the profiteroles have cooled after cooking, garnish them with whipped cream or puff pastry, or even ice cream, then freeze them.
I agree to freeze for up to 6 weeks but first I open the freezer on a tray for an hour and then transfer to containers. They hold their shape much better.
Heat the profiteroles on a baking sheet to 375 ° F. Bake for 5 minutes or until crisp, then allow to cool on a wire rack.
Place the pastry in the refrigerator for 3-4 hours.
Lightly brush the whole cabbage with powdered sugar. Cabbages can be cooked up to 24 hours in advance (they actually taste better if cooked ahead of time). I keep them open in the refrigerator for up to a day before serving.
Store the sprouts in an airtight container for up to 2 days, then put them in a low oven for 5 minutes on the day of use (let them cool before stuffing them). We recommend using a whipped cream cake for the topping instead of whipped cream. On the internet you can find many custard recipes.
Choux pastry to prepare: Choux pastry can be stored in the refrigerator for up to 3 days or frozen for up to 3 months before being thawed overnight in the refrigerator before use.
Store baked puffs in an airtight plastic container or resealable plastic bag to prevent them from drying out. Place the pods in a cool place and consume within 24 hours.
The cause is almost always too much internal fluid. Place the sprouts on a rack to cool and use a spear to make a small hole in the top to let out any excess steam that could cause them to collapse. A solid outer crust prevents these tiny valve holes from releasing their breath like dotted balloons.
Prepare the pods up to six weeks in advance. Store them in an airtight container at room temperature for up to two days or freeze them in a ziplock freezer bag for up to six weeks. Prepare the ganache up to two weeks in advance.
Another problem with profiteroles is that they soften quite quickly. Traditionally, the pods are prepared a day or two first and then left to dry, but I recommend drying them in a low oven overnight.