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Choux pastry doesn't hold up well when frozen. Take cream puffs, for example. When baked, they develop an "airy crisp crust," explained Gunderson, who is also the head pastry chef at her establishment, Sal's of Southern Pines. Once filled with whipped cream or diplomat cream (pastry cream with whipped cream), they develop a soft, creamy—but still crisp—exterior. She said that frozen cream puffs are "NOWHERE" near as good as fresh.
"Frozen cream puffs are a soggy, sad, chewy shell of what the true version should be," she says. "The shell and filling are a poor representation of cream puffs found in a bakery or made at home."
And that goes for any other dessert that uses choux pastry, like Éclairs.
Some Grocery Items To Never Buy Frozen
Choux pastry doesn't hold up well when frozen. Take cream puffs, for example. When baked, they develop an "airy crisp crust," explained Gunderson, who is also the head pastry chef at her establishment, Sal's of Southern Pines. Once filled with whipped cream or diplomat cream (pastry cream with whipped cream), they develop a soft, creamy—but still crisp—exterior. She said that frozen cream puffs are "NOWHERE" near as good as fresh.
"Frozen cream puffs are a soggy, sad, chewy shell of what the true version should be," she says. "The shell and filling are a poor representation of cream puffs found in a bakery or made at home."
And that goes for any other dessert that uses choux pastry, like Éclairs.