Listen to Chef Eric’s December 4, 2004 appearance here.
Eric Crowley owns Eric’s Culinary Kitchen cooking school. For more information, call 310-470-2640 or go online at CulinaryClassroom.com
- Make as much ahead of time as you can
- Freeze the unfinished cakes wrapped several times in saran wrap for up to one month
- Some frostings can be up to one week ahead and refrigerated in a plastic container with Saran wrap pressed into the frosting to make it airtight. Then bring the frosting up to room temperature, lightly whip and frost. We did this with the Lavender Devil’s Food Cake with Orange Chocolate Butter Cream Frosting with great results
Fresh is always best but not always possible for fillings or pie crust
If don’t have time to make crust, make Tarte Tatin by using pre-made puff pastry instead – Quick & Easy
Make crust and freeze in pie tin, double-wrapped in Saran wrap for up to one month
Make 2 at a time — one for now, freeze one for later
If making top crust, too, can freeze that in a disk shape or rolled out on a cookie sheet well wrapped in Saran wrap
You can also split one pie recipe into 4 to 6 smaller, individual pies in tart pans. They take less time to bake, look great and you get more crust per serving
Some fillings are pretty easy and quick to make, and can be made 1-2 days ahead of time and refrigerated in an airtight container. It also helps if you bring it up to room temperature before putting in pie pan
If you aren’t able to get fresh fruits due to seasonal availability, natural or specialty markets have canned or jarred fruits in natural juices that taste great.