Should you freeze pastry lukewarm? If so, why? I have a book about baking in general. In the chapter 'Preserving pastry in the freezer' is the following sentence (I translated it for practical reasons):


  Pastry should be frozen as fresh as possible, don't let it cool
  completely and put it in the freezer lukewarm (at 35°C = 95°F).


There is no information why you shouldn't let it cool completely. It's the first time I've heard this (and it's a pretty famous and often used book here; it could be wrong though). 

While I was searching on this site whether the question was already asked, I've found this question. The accepted answer claims the opposite.

So, I want to know if the claim in my book is correct and why or why not.
I think it's because freezing tend to dry things out. At lukewarm temperature, it's still 'steaming' a bit, which means evaporating liquid, so losing moist. If you can stop the drying out process at that point, the pastry won't be as dry as when you let it cool completely.
Of course, a too high temperature can do harm to already frozen things, or would cause condensation in the package, so that there would be ice formed.

This could be the reason, and therefore, the statement can be true.