At the office, your N+1 had the good idea to bring a huge sachet of pastries. A very appreciated gesture, except when we see the croissants and chocolatines finish abandoned. So, how to keep them? Alexandra Murcier, dietician-nutritionist, simply recommends … to freeze.
Pastries … to be consumed in moderation
Little reminder all the same: pastries, great breakfast classics, are not ideal for health. The croissants, slippers and other breads with grapes are devoid of beneficial nutrients and are, bonus, rich in butter, sugar and refined white flour.
- A simple crescent can thus contain between 250 and 300 calories, while a chocolatine/a chocolate bread reaches 300-350 calories and a bakery brioche peaks at 375 calories. Record calorie values for these small formats!
- The sugar of these sweets is also the source of glycemic peaks, responsible for the famous pump strokes at the end of the morning.
But these few drawbacks should not deprive you of cracking – from time to time – for one of these laminated delights.
“You just have to avoid consuming pastries every day, because it is a fairly caloric food containing a lot of saturated fatty acids (due to the presence of butter), a lot of sugar too, and sometimes even Trans fatty acidsparticularly harmful to cardiovascular health “, recognizes Alexandra Murcier. A croissant or a chocolate bread “So must remain a pleasure food”, continues the expert.
But in case of excess pastries, what to do? Instead of throwing herself on it, Alexandra Murcier rather advises us to … freeze them, provided, however, to respect certain rules.
Viennoiseries: Yes to freezing, but on certain conditions
Contrary to popular belief, it is quite possible to freeze pastries, “By avoiding those which contain pastry cream because the texture will not be preserved as well “, says Alexandra Murcier.
“It is also possible to freeze them after or before cooking – especially if they are homemade – knowing that before cooking we will have a better crisp level”, continues the nutritionist.
“It is also necessary to recall that from a bacteriological point of view it is never necessary to re-confirm a thawed product because there is a significant risk of microbial proliferation. Finally, it is not necessary to leave the pastries at room temperature more than 24 hours-48 hours because the butter tends to rancid “, concludes the specialist.