The shell of a profiterole can be made in advance and either stored in an airtight container or even frozen. As the choux pastry bakes and expands, the cookie disc craquelin bakes and forms a sweet, crisp, crackly crust on top, enveloping the top of the cream puff. https://www.theflavorbender.com/choux-au-craquelin-salted-caramel-cream For the whipped cream you will need, cold heavy whipping cream, vanilla extract, and white sugar. While the theory behind this method makes sense (rapid rise then lastly would be the powered sugar and almond. Depending on the type of packaging and storage method, you can https://confessionsofabakingqueen.com/how-to-make-choux-pastry https://www.ohlaliving.com/chocolate-choux-buns-with-vanilla-cream-filling https://www.seriouseats.com/recipes/2020/12/choux-pastry.html When the choux pastry is removed from the oven it should be pierced immediately to make a small hole to allow steam to escape. To make the craquelin, pulse the butter, light brown sugar, and salt in a food processor or stand mixer until just blended and turns light in … One other thing to keep in mind when baking pâte à choux is venting the baked pastries to keep them crisp. https://www.abakingjourney.com/choux-au-craquelin-crispy-cream-puffs Storing Choux pastry isn't recommended however, you can freeze either, uncooked, piped into the desired shape, or cooked but left unfilled and undecorated. To make the choux pastry you will need flour, salt, butter, milk, water, sugar, eggs. If you decided to freeze the choux buns, don't forget to thaw them first (ideally on a wire rack) and then add to the oven for about 10 minutes to crisp up. STEP 7. In order to keep the shell crisp, fill with the cream shortly before serving.

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