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Old 06-14-2014, 02:30 AM   #11
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Sorry Taxlady,
Living in France, I now understand your confusion! Personally, it didn't cross my mind at the time as I was thinking 'cake'!!
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Old 06-14-2014, 03:10 AM   #12
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ISO help/advice making choux balls

You certainly can freeze the un-filled pastry or if you bake them all one day, you can fill them the next. IMO I would probably want them eaten the same day the were filled.
I made several hundred for my daughter's wedding, but they were filled with a savory chicken salad, instead of cream. I don't think homemade cream would do well in the freezer. The commercial ones would have all kinds of stabilizers to stop them becoming the soggy mess that Andy refers to.
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Old 06-14-2014, 07:48 AM   #13
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Quote:
Originally Posted by taxlady View Post
The title of this thread threw me at first. I was wondering why anybody would want to make cabbage balls.
I keep the "What drinks should I get for my bar?" thread title as "What drinks should I buy for my HAIR"!!!! It catches me every time
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Old 06-14-2014, 09:09 AM   #14
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While we are on the subject of choux paste, do the French make French crullers.

In this area we call them tractor tires.

I want to try making them at home one of these days.

Crullers Recipe : Food Network
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