Pain d'Epice question.

Barbara · Posted: Tue Jun 17, 2008 4:23 am Post subject: Pain d'Epice question.

I'm making Pain d'Epice and want to freeze it for next month when we have guests staying. Should I still rest it at room temp for 12 hours before freezing?
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Barbara

clotilde · Posted: Tue Jun 17, 2008 11:42 am Post subject:

Dear Barbara,
Excellent question. I've never proceeded this way, but I'd suggest you freeze it right away (once it's at room temp, of course).
Clotilde.

Judy · Posted: Tue Jun 17, 2008 11:14 pm Post subject:

My scientific son would suggest you do a control test by resting one Pain d'Epice for 12 hours prior to freezing and compare it with one you have frozen without resting.

'Cos you can never have too much Pain d'Epice. Clotilde, I had a few different supermarket versions when we were in Paris, and that was the first thing I cooked when we got home. You're right - there's a big difference between 'very good' and 'ordinary'.
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Barbara · Posted: Wed Jun 18, 2008 2:11 am Post subject:

Thank you Clotilde and Judy. Actually I'm not know for my patience. I ate a slice (with creamed rice) as soon as it came out of the oven, then another slice (this time with butter)when it had cooled. Then and only then, did I wrap it in foil and put it in the freezer. I'll need to make a second one as it was excellent. I have some ideas for using as a dessert.
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Barbara