Question: I am planning to make my Granny’s homemade cream puffs with made from scratch vanilla pudding. First question: what is the best way to store the cream puffs? My second question: how long does home made vanilla stay fresh and still be useable? I appreciate your help and look forward to hearing back from you.
Answer: Cream puffs should be cooled completely, allowing the center to dry out a bit, before you fill them. Once filled with any kind of cream filling, they must be stored in the refrigerator. Avoid sprinkling the top with confectioner’s sugar until just before using, since it tends to absorb into the puff when it is refrigerated. You can store them in any airtight container in the refrigerator for 2-3 days, and can freeze even filled puffs for several weeks.
Any leftover pudding follows the same guidelines; best to eat it within 2-3 days, and always keep it refrigerated after cooking because it is made with dairy products. Pudding tends to become watery and unappetizing if stored too long, so you’ll want to serve it as soon as possible in order to get maximum enjoyment from your family recipe.
As for homemade vanilla extract, because of the alcohol content it has a long shelf life. Although it is usable in about two weeks, you can cure it for up to six months. As long as there is still a strong vanilla scent, your homemade vanilla is usable in baking. For a couple of options in making homemade vanilla extract, see Tipnut.com.
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