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?
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.