I need some help with baking?!
The pastries I am doing are
Mini Chocolate Rum Cake with baked Almond Meringue, Liqueur Bavarian Cream and a Choclate Glacage. These have to chill over night
Mini Pralinettes with Marjolaine Sponge with a Light Praline Cream and Italian Meringue. these have to chill over night
Mini Chocolatines with Succes (Baked Meringue) and Chocolate mousse. These have to chill over night.
Mini Profiteroles with Creme chantilly and chocolate sauce (I wont fill these til day of)
Mini Meringue Cream Cakes with Japonaise Meringue and Vanilla butter cream and pastry cream (Will fill day of)
Cannoli (will fill day of)
So what I'm asking is what things can be made ahead of time (like buttercream, cannoli filling, etc) and keep fresh?
Thank you
Answers:
Yes buttercream and cannoli filling can be kept fresh in an airtight container in the fridge for a few days. But be sure to re-whip them both before frosting and filling with them. Meringues, chocolate sauce and mousse cannot stay in the fridge or they will break down. All cakes can be made ahead of time and kept frozen for up to a week to stay fresh. Just defrost the night before you frost or fill them.
you can make the choux pastry for the profiteroles a couple days in advance for sure! keep it wrapped in the fridge and before you fill it, you can refresh it quickly in the oven for a couple minutes. The chocolate mousse should last a full day in the fridge too, given that its a stable recipe. I'd be careful about meringue.. if its an italian meringue that you're baking, it doesn't matter, but if you're brulée-ing the meringue, don't keep it in the fridge too long (it will fall)... I agree with not filling anything until day of because the pastry will go soggy quickly.
you sound like quite the ambitious baker! good luck!
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Hahahaha make some "cannoli Filling"
