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Dec 4, 2011 05:53 PM

Make Ahead Profiteroles

Hi. I want to make profiteroles for a work party. The party is on Thursday, but the only time I have to make the puff sis on Tuesday. Will they keep? Should I freeze them? I'm not much of a cook, so any choux paste or profiterole advice is welcome.

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  1. Should I line the cookie sheet with parchment paper? Grease and flour?

    1. Parchment.

      What's your filling? They're going to get soggy made 2 days in advance, even if you fill on Thursday. The wetter and heavier the filling, the worse it will be unless you are using ice cream, in which case fill them on Tuesday and keep frozen till just before serving.

      Want something a LOT simpler? Buy Stella d'Oro Anginetti - I think that's what they are called. They look like unfilled cream puffs. Slice them in half horizontally. Put a dollop of your choice of creamed filling or ice cream between and refrigerate/freeze for a day or longer. They are rather dry cookies so they need some time for the interior to get moist from the filling. The exterior will remain crisp. You can do this without cooking if you mix mascarpone with storebought frosting (plastic canister) or Cool Whip. Or whipped cream cheese and Cool Whip. Or prepared instant pudding and whipped cream cheese and mascarpone. Add bits of canned or dried fruit and/or chopped nuts to a vanilla filling. And/or almond extract. Use chocolate or other flavored pudding mix. MANY easy possibilities. People will think you baked the puffs. It'll be our secret!