Hello
Just attempted keeping a "joconde" batter (egg-based semi-liquid batter akin to a preparation for a rolled up cake), as I was late for a theatre show.
It did keep until the morning although the eggs re-separated a bit as it had egg whites (I used this situation as an experiment on whether it would keep or not!).
It got me thinking , because I already knew that :
- Pastry doughs, i.e. shortcrust pastry, puff pastry, "sablé" pastry will keep for a few days in the fridge or more in the freezer
- Cookie dough same
- Crepe or pancake batter will keep in the fridge for a couple of days (and same for the buckwheat galette version)
What is your experience? Which one keeps well/not/how?
Cheers and happy holidays,
Agnès