Will cream puffs last 3 days? and 3 hrs unrefrigerated? Does anyone know the

B

Bob

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history of them? I'm planning to make profiterolees au chocolat, which are cream puffs on Sunday at about noontime. I've read many recipes and some say that you should put the filling 30 min before serving. if i make them sunday and put them in the refrigerator until Wensday morning(about 7:00) and then keep them unrefrigerated for about 3 hours, will they still taste good? Also does anyone know the history of profiteroles au chocolat?
I'm planning to make profiterolees au chocolat, which are cream puffs on Sunday at about noontime. I've read many recipes and some say that you should put the filling 30 min before serving. if i make them sunday and put them in the refrigerator until Wensday morning(about 7:00) and then keep them unrefrigerated for about 3 hours, will they still taste good? Also does anyone know the history of profiteroles au chocolat?

edit: i'm pretty sure i won't be able to use ice cream because they're go at least 3 hrs unrefrigerated. Also i'm planning on using double cream
 
If you're using a real cream product, you have to keep the cream puffs refrigerated until you put them out to serve.
You might try freezing them and take them out 30 minutes prior to serving.
Good luck!
 
If your planning on using whipped creme (stabilized or not) it's not going to be as good made the day before. Primarily because it deflates and starts sweating (even in the fridge). Have you considered using vanilla ice cream instead. I've had profiteroles (in France) both ways, I actually preferred the ice cream, it contrasted with the warm chocolate sauce nicely.

Here's a recipe for stabilized whipped cream, it'll keep better over time and won't weep. I still wouldn't make them more than a day in advance refrigerated, but certainly consider freezing them, they'll stay cold much longer and will thaw in plenty of time to eat. Freezing them, you can make them up to a week in advance or more.
 
I am a former chef and from Canada, if you make the profiteroles pop them in the freezer until the day you are going to fill them, and the when you start to serve dinner bring them out, if you refrigerate them the will get soggy and fall, freezing keeps them dry and poofy.

As for the double cream in the filling, I travel to the UK 1 time a year to see friends in London and Liverpool, I would recommend using a packet of Whippee or other simulated cream to add stability to the whipped double cream, you can use just 1/2 the packet but it adds a bit of starch and vanilla flavouring, you can also beat in some melted chocolate.
 
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