I just started making cream horns for people and generally like to use tenderflake puff pastry for them. I would just bake'em up and lightly cover them with wax paper until I fill them the next day. Tasted great..no problem.

Well, i found a cheaper form of 'butter pastry' at the grocer and the thing that drew me in besides the cost was the fact that it was already rolled out so all i would have to do is make strips and roll..GREAT! I baked up a batch and I really liked how they looked and tasted...until today..

I went to go fill them and taste tested one and the shell tastes stale! Not sure why..the only thing i did different was i didn't cover them with wax paper but i figure that wouldn't really make all that much difference since the wax paper is simply placed overtop loosly to keep things off of it.

Anyone know why they would taste stale sooo soon?

Now i'm concerned about using this pastry in the future as i want to give my customer the best product. I'm disappointed, it was almost too good to be true. If you have any ideas on why this could have happend pls let me know. I don't want to give up on this option just yet.

I would be really hesitant to use it at this point. I have an upcoming order in which i planned to bake the shells on thursday, fill friday morning before pickup. They won't be consumed until Saturday. If the test cream horns i made today were for a customer i would've been very embarrased. I'm glad i tried it out beforehand.

Pls let me know if you have had similar experience.

suz