Page 1 of 2 12 LastLast
Results 1 to 20 of 33

Thread: Profiteroles - how early can I bake them?

  1. #1
    Jim Elbrecht Guest

    Default Profiteroles - how early can I bake them?

    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

  2. #2
    Bob Terwilliger Guest

    Default Re: Profiteroles - how early can I bake them?

    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




  3. #3
    Wayne Boatwright Guest

    Default Re: Profiteroles - how early can I bake them?

    On Sat 15 Jan 2011 05:31:51a, Jim Elbrecht told us...

    > 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
    >


    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.

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  4. #4
    Boron Elgar Guest

    Default Re: Profiteroles - how early can I bake them?

    On Sat, 15 Jan 2011 07:31:51 -0500, Jim Elbrecht <[email protected]>
    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


  5. #5
    Mr. Bill Guest

    Default Re: Profiteroles - how early can I bake them?

    On Sat, 15 Jan 2011 07:31:51 -0500, Jim Elbrecht <[email protected]>
    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?



    Jim ...learned a little trick from Lucinda Scalla Quinn re: 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.


    Join me....a little fun, some ramblings and good recipes

    http://whstoneman.blogspot.com


  6. #6
    Serene Vannoy Guest

    Default Re: Profiteroles - how early can I bake them?

    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

  7. #7
    Mr. Bill Guest

    Default Re: Profiteroles - how early can I bake them?

    On Sat, 15 Jan 2011 06:09:30 -0800, Serene Vannoy
    <[email protected]> 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


    That is a goldmine of greats! Thanks for sharing.


    Join me....a little fun, some ramblings and good recipes

    http://whstoneman.blogspot.com

  8. #8
    Christine Dabney Guest

    Default Re: Profiteroles - how early can I bake them?

    On Sat, 15 Jan 2011 07:31:51 -0500, Jim Elbrecht <[email protected]>
    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?


    Since it is choux paste, it can be piped out today and frozen, and
    then baked just before serving. It works out well that way. If you
    bake them today, the quality won't be as good.

    Christine
    --
    http://nightstirrings.blogspot.com

  9. #9
    Christine Dabney Guest

    Default Re: Profiteroles - how early can I bake them?

    On Sat, 15 Jan 2011 08:37:58 -0500, Mr. Bill <[email protected]> wrote:

    >On Sat, 15 Jan 2011 07:31:51 -0500, Jim Elbrecht <[email protected]>
    >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?

    >
    >
    >Jim ...learned a little trick from Lucinda Scalla Quinn re: 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.


    I learned this same thing from both Dorie Greenspan and Russ Parsons.
    Works a treat.

    Christine
    --
    http://nightstirrings.blogspot.com

  10. #10
    Mort Guest

    Default Re: Profiteroles - how early can I bake them?

    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

  11. #11
    sf Guest

    Default Re: Profiteroles - how early can I bake them?

    On Sat, 15 Jan 2011 08:37:58 -0500, Mr. Bill <[email protected]> wrote:

    > Jim ...learned a little trick from Lucinda Scalla Quinn re: 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.

  12. #12
    Mr. Bill Guest

    Default Re: Profiteroles - how early can I bake them?

    On Sat, 15 Jan 2011 08:42:54 -0800, sf <[email protected]> wrote:

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


    I have tried at 400F and 425F. To me, they are a little more "doughy"
    at 400F. At 425F, you do need to keep a closer eye on them but the
    interior is not as damp.

    Also, I prefer 425F convection instead of using a still oven. Makes
    a nicer finish.

    The Fine Art of Cooking involves personal choice.
    Many preferences, ingredients, and procedures may not
    be consistent with what you know to be true.
    As with any recipe, you may find your personal
    intervention will be necessary. Bon Appétit!

    http://whstoneman.blogspot.com


  13. #13
    sf Guest

    Default Re: Profiteroles - how early can I bake them?

    On Sat, 15 Jan 2011 11:47:07 -0500, Mr. Bill <[email protected]> wrote:

    > On Sat, 15 Jan 2011 08:42:54 -0800, sf <[email protected]> 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.

  14. #14
    Jim Elbrecht Guest

    Default Re: Profiteroles - how early can I bake them?

    Wayne Boatwright <[email protected]> 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

  15. #15
    Jim Elbrecht Guest

    Default Re: Profiteroles - how early can I bake them?

    Boron Elgar <[email protected]> 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

  16. #16
    Jim Elbrecht Guest

    Default Re: Profiteroles - how early can I bake them?

    Mr. Bill <[email protected]> wrote:
    -snip-
    >
    >Jim ...learned a little trick from Lucinda Scalla Quinn re: 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

  17. #17
    Jim Elbrecht Guest

    Default Re: Profiteroles - how early can I bake them?

    Serene Vannoy <[email protected]> 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

  18. #18
    [email protected] Guest

    Default Re: Profiteroles - how early can I bake them?

    On Sat, 15 Jan 2011 06:09:30 -0800, Serene Vannoy
    <[email protected]> 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

  19. #19
    Mr. Bill Guest

    Default Re: Profiteroles - how early can I bake them?

    On Sat, 15 Jan 2011 08:55:07 -0800, sf <[email protected]> wrote:

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

    >Nicer finish means glossier?


    Yes....a gloss.


  20. #20
    [email protected] Guest

    Default Re: Profiteroles - how early can I bake them?

    On Sat, 15 Jan 2011 11:55:22 -0500, Jim Elbrecht <[email protected]>
    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

Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32