Not exact matches
Otherwise, you can prepare the filling the day
before you plan on serving and then make the
choux the day of.
The
choux dough is wrapped and chilled,
before being rolled, cut and filled.
I've never rolled out
choux dough
before, so this was a fun exercise.
And you can bake the pâte à
choux and freeze it for up to 2 weeks
before filling.
I managed to fill 29
before completely running out of filling, despite having followed the
choux recipe precisely.