Cream puff make in advance and storage

Hi all - I am making cream puffs for the first time for a friend's party this weekend. Of course I will fill them right before they are served. But can I make the puffs the night before? If so, do I store them in a tightly sealed container over night? Lightly covered? Uncovered? Thank you as always for your wisdom and advice.

Hi,

Cook's Illustrated years ago suggested opening up a cooled cream puff, the scooping out the soft interior to keep them crisp(er) longer. I believe the shells were returned to the oven to dry out further.

I defer to anyone who has kept them for prolonged periods. I do suspect a tightly sealed container will cause them to soften rather than stay crisp.

Regards,

Hellodali,

I've kept them covered, either refrigerated or frozen, overnight and longer. You can refresh them in a moderate oven for a few minutes, to crisp up, allowing the pastry to cool before filling. Obviously, freshly baked and filled is higher quality, but this works well.

I've made them as many as a couple nights before serving. Just make sure you allow them to fully cool before covering because otherwise the warmth will turn them into a soggy mess. And don't split them or punch any holes in them before filling.

Wonderful. Thank you all!

How to make the perfect cream puff

Recipes are easy to find, but there are some tricks you’ll need to know before heading to the kitchen. These tips are from Food Network, Cook’s Illustrated and the San Francisco Examiner.