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Old 04-10-2008, 08:29 PM   #1
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Cream puff shells -- how long can I keep them after baking?

Does anyone know how long I can keep cream puff shells in the refridgerator BEFORE and AFTER filling them before the go soggy?


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Old 04-10-2008, 08:46 PM   #2
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Originally Posted by whole milk View Post
Does anyone know how long I can keep cream puff shells in the refridgerator BEFORE and AFTER filling them before the go soggy?
it has been my experience they only last a day. fridge seems to hasten the process. all my experience is in filled ones.

someone will come along that knows more.


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Old 04-10-2008, 09:32 PM   #3
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The refrigerator will make the shells soggy before filling. Store thm at room temp after they have been cooled to room temp.

Fill them just before serving and don't refrigerate before serving.
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Old 04-11-2008, 07:08 AM   #4
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Cooked choux pastry can last for quite a while in an airtight container at room temperature, provided they have dried out thoroughly ie no damp dough. Can't remember how long I have kept them for (been years since I made choux pastry) but it was more than a few days.

Once filled, it will depend on the filling as to how long they keep. The filling will make them soggy so presentation wise they won't look any good and the soggy pastry will go mouldy at some point, but the filling itself will probably go off before that happens. Wouldn't personally want to have them more than a day or two at most after filling them.
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Old 04-15-2008, 05:19 PM   #5
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If you haven't filled them and discover they are a bit soggy, you can recrisp them by briefly popping them back in the oven.
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Old 04-15-2008, 05:39 PM   #6
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I've frozen them unfilled for several weeks.

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