I have a book about baking in general. In the chapter 'Preserving pastry in the freezer' is the following sentence (I translated it for practical reasons):
Pastry should be frozen as fresh as possible, don't let it cool completely and put it in the freezer lukewarm (at 35°C = 95°F).
There is no information why you shouldn't let it cool completely. It's the first time I've heard this (and it's a pretty famous and often used book here; it could be wrong though).
While I was searching on this site whether the question was already asked, I've found this question. The accepted answer claims the opposite.
So, I want to know if the claim in my book is correct and why or why not.