Storage

Pastries based on pâte à choux or puff pastry, or those with a dairy-based filling, must be made up fresh every day. Other varieties that are covered with chocolate, fondant, or marzipan will keep fresh much longer and can be made once or twice a week, provided you have a storage area with the proper conditions. Storing some of the following pastries can present a problem at times if you have no other choice than the refrigerator, because of hot climate or lack of an alternate cold storage area. The moist air in the refrigerator will leave tiny droplets or a moist film on top of chocolate if the item is refrigerated for more than a few hours and, when the moisture dries, it leaves an unpresentable finish. Pastries iced with fondant, dipped in caramelized sugar, or covered with marzipan do not develop the same unseemly spots that occur on chocolate, but the dampness causes the sugar or marzipan to melt and become soggy. If you cannot store these pastries at cool room temperature, they should be stored, unfinished, in the refrigerator or freezer to decorate as needed. If this is not feasible, placing the pastries in a box before refrigerating will protect them from the moist air; you will still have to contend with the condensation that occurs after they are removed, but the appearance will be acceptable.