- 1). Use freezer plastic bags, aluminum foil or covered containers to store cream puffs in the refrigerator. Line a large tight-sealing plastic bag, heavy-duty aluminum foil or a lidded container with a paper towel to absorb moisture.
- 2). Wrap the cream puffs securely in foil, making sure there are no puncture holes, or place them in a plastic bag, removing as much air as possible before sealing. If using a container, make sure the container cover fits securely.
Place well-wrapped or covered filled cream puffs in the refrigerator and use within three to four days. Even though the puffs are well wrapped, keep them away from unwashed vegetables, raw meats or foods that may drip or spill and cause cross-contamination. - 3). Freeze any leftover cream puffs that are uneaten within a few days. If the shells have pudding or other cream fillings, do not freeze, as these types of fillings weep and run when they thaw. Remove all filling from the shells and discard it. Freeze the shells and then wrap them in paper towel--lined foil or seal them in paper towel--lined plastic bags or airtight containers.
When you are ready to use the shells, thaw and reheat them if any moisture has formed. Fill the shells with freshly made filling and then serve immediately. Wrap and place any uneaten filled cream puff shells in the refrigerator.
previous post
next post