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Post by Catwoman on Aug 12, 2011 10:18:14 GMT 1
Can profiteroles be frozen when they are filled or is it best to freeze them "empty"? I'm doing food for a friend's party and as I have a lot to do, I thought I would get a bit ahead of myself. I usually fill them with a mixture of marscapone and icing sugar, but I'm not sure if that would freeze OK. Does anyone have experience of this?  Thanks. |
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Post by Madame Moorhen on Aug 12, 2011 12:42:13 GMT 1
Ali might know as she makes profiteroles. I would have thought freezing empty would be best though.
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Post by wibble on Aug 12, 2011 15:31:53 GMT 1
You can feeze them as empty cases for sure ........ whether able to freeze completed would then be dependant upon the filling/topping  Can I have mine with fresh cream and dark chocolate topping please I don't like cheese (in any form) ;D |
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Post by Catwoman on Aug 12, 2011 16:20:45 GMT 1
In the UK I used to fill them with fresh cream (double/whipped) but here I use marcapone mixed with icing sugar, which seems to give a very good alternative, unless anyone else knows better? Yes, I think I will freeze them empty. I will also be topping them with dark chocolate, so if there are any spare Wibble, I will send them your way! |
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Post by wibble on Aug 12, 2011 18:28:13 GMT 1
Cheers ....... just send the cases n chocolate tho ..... I'll find the double cream for the filling  |
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Post by HelloThere on Aug 12, 2011 21:33:27 GMT 1
I'd definitely leave the cream out to freeze them! (although you can buy them frozen with cream in can't you!!?)
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Post by **JamDan** on Aug 13, 2011 6:15:29 GMT 1
I freeze mine empty, when I defrost them i put them in a hot oven for a couple of minutes to bring them back to life. I use the cartons of whipping cream from Lidls mixed with chantilly and cover with hot melted chocolate. Ooh I could just eat one ..............or two .............or three ;D
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