Cream Puffs

Unfilled baked puffs can be made up to 2 days ahead and stored in an airtight container at room temperature. For best results, crisp them in a 300°F oven for 5 minutes before filling. The uncooked dough can be piped onto a baking sheet, frozen until solid, then transferred to a freezer bag and stored for up to 1 month; bake directly from frozen, adding 5 minutes to baking time.

Unfilled puffs can be stored in an airtight container at room temperature for up to 2 days. Once filled with whipped cream, refrigerate immediately and consume within 4 hours, as the cream will soften the shells and the filling may weep. For longer storage, freeze unfilled baked puffs for up to 1 month in a freezer-safe container.