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Old 06-05-2014, 09:19 AM  
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ISO help/advice making choux balls

I want to make some choux balls filled with creme patissiere for a party. Can I freeze them already filled ahead of time please and if so, how far ahead can I do it? I would then defrost them on the day and finish them with a coffee water icing. As i am making a lot of other things it would be good to prepare these and get them out of the way as it were.
Thanks

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Old 06-05-2014, 09:32 AM  
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I've never tried to freeze these but I would say it won't work. I think you'd end up with soggy, watery mess when you defrost.
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Old 06-05-2014, 09:41 AM  
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I think you could freeze them filled with a scoop of vanilla ice cream and serve them with a hot chocolate fudge sauce. I would take them from the freezer 15 or 20 minutes prior to serving them.

I would not freeze them with a pastry or whipped cream filling.
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Old 06-05-2014, 09:54 AM  
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Walmart carries frozen cream puffs:
http://IWASNOTSSL-www.walmart.com/ip/Poppies-Be....5-Oz/14653910, among other varieties, so it sounds like it might be possible.
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Old 06-05-2014, 10:40 AM  
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I think you could freeze them filled with a scoop of vanilla ice cream and serve them with a hot chocolate fudge sauce. I would take them from the freezer 15 or 20 minutes prior to serving them.

I would not freeze them with a pastry or whipped cream filling.

+1

I think you could freeze them unfilled or with ice cream but not filled with pastry cream
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Old 06-06-2014, 09:59 AM  
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Thanks Guys,
You've confirmed my doubts! I am going to go with something else I think just to be sure. I'll do a test next time I am making choux when it doesn't matter so much and I'll note my findings.
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Old 06-10-2014, 01:12 PM  
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Originally Posted by menumaker View Post
I want to make some choux balls filled with creme patissiere for a party. Can I freeze them already filled ahead of time please and if so, how far ahead can I do it? I would then defrost them on the day and finish them with a coffee water icing. As i am making a lot of other things it would be good to prepare these and get them out of the way as it were.
Thanks
You can buy frozen cream filled profiterolles so in theory it should work but I find them disappointingly soft. You could freeze them unfilled and crisp them in the oven when they are defrosted and then fill them when they are cooled.
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Old 06-10-2014, 02:21 PM  
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Thank you MC but I'm not going to risk it though. It's a wedding party and so
there will be lots of other little cakes etc. as choices for afters that I'll be making. I just hadn't ever tried doing them like that before.
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Old 06-13-2014, 08:37 PM  
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The title of this thread threw me at first. I was wondering why anybody would want to make cabbage balls.
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Old 06-13-2014, 09:54 PM  
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The title of this thread threw me at first. I was wondering why anybody would want to make cabbage balls.
You have been working to hard TL. Go pour yourself a nice glass of wine and relax.
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Old 06-14-2014, 01:30 AM  
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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, 02:10 AM  
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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, 06:48 AM  
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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, 08:09 AM  
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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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