-
How to store filled croissants
Once the Bi colour Strawberry, Pain au Raisin, Rocher Roll, Pear Franginpane, Flan tart, Almond brioche and St Tropezienne brioche are all filled and finished, how must they be stored? Do they have to be kept in the refrigerator? If not, how long can they stay at room temp? Thank you.
-
4 Replies
-
Frozen
-
Sorry, not sure I understand your reply…Once the products are filled and finished, ready to serve, how are they stored? Do they have to be refrigerated if not served right away given that they contain pastry cream?
-
I am curious about this too. Obviously I would set for sale that day so I’m assuming they would go into a dry case and are stabilized by the sugars and glucose.
-
-
-
Hi Kate
Any preparation that is made with a ferment must be stored in an airtight container. If possible, each product should be filmed so that the oxygen in the environment does not deteriorate it.
If the product is already baked and contains fruits and fillings, the ideal would be to consume it within 24 hours of production.
This does not mean that after 2 or 3 days the product is deteriorated, but rather that in the first 24 hours the product is still optimal, it still retains its structure, sponginess and the crunchiness that characterizes these doughs.
Greetings.
Log in to reply.