Puff pastry for cream horns
I am making cream horns and I bake the puff pastry on the molds, let them cool and fill with cream. I freeze some empty for later, but they are not crispy. How to improve on that?
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You can freeze them after baking and then refresh them by letting them defrost all the way and then re-baking them for a few minutes. This gets back some of the crispiness but it won't be as good as freshly baked.
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