I was informed(beggingly)to make Creme Puffs for Christmas! Making them is no problem, but when to make them is. I don't want to have to wait till the last minute to make 3 dozen puffs and then fill them all. Anybody that knows a shortcut, PLEASE jump right in. It would be great if the the shells could be frozen then filled at the last minute, but I just don't know how that would work, seems like I'd get a nasty glob of dough. However, I have bought quiche that was frozen & it was pretty good. Any suggestions, help, etc. would be most appreciated. Pat
terri pacnw.....thanks so much for your reply. I read this over and it sounds easy enough. Especially the Lemon filling as SIL loves lemon pie! Think I'll practice making these right now! I just hope the freezing part doesn't turn out soggy puffs! Pat
I don't think it will..but you'll have to eat them with in a short amount of time of coming out of the freezer..(like not sitting on the table or buffet for 2 hours) I love Costco's mini cream filled cream puffs. They come from the freezer aisle..They are just fine thawed..but I like to eat them just a bit frozen still..
mmmmm Let me know how the recipe goes..It sounds really good!
Pat I make cream puffs for Christmas Eve almost every year. I make the shells and the filling the night before and assemble them just before we eat them the next day. When they come out of the oven I remove the excess dough, that way they don't get soggy. Hope this helps. Gina
