How should you cool pastries to avoid soggy bottoms?

• A. Cool on racks to air out moisture; avoid stacking while still warm; use proper crust protection
• B. Cool on a cool surface
• C. Refrigerate immediately after baking
• D. Cool in a sealed plastic bag

Answer: (A)

Keeping a crisp crust relies on letting steam escape as the pastry cools. A wire rack lifts the pastries so air can circulate all around and underneath, allowing moisture to evaporate away rather than condense on the crust. If you stack pastries while they’re still warm, heat and moisture get trapped between the layers, softening the bottom and making it soggy. Protecting the crust means giving it room to dry and not letting condensation form on contact with a damp surface, so using a rack and a breathable setup that allows airflow is the best approach. Cooling on a non-ventilated surface, refrigerating immediately, or sealing in a plastic bag all trap moisture and promote sogginess, which is why they aren’t ideal.