freezing cream puffs
I'm planning on making cream puff shells and then filling them with ice cream. Would the cream puffs be in good shpae if I made them, filled it with ice cream and then froze it for a day? I'm bringing them to a potluck party, and didn't want to do so much last minute work and they probably won't be eaten until after the main courses have been finished. Basically, I just want to know if it is possible to freeze cream puffs filled with ice cream and how much in advance should it be taken out of the freezer before eaten. thanks!
I think this is a bad idea- the shells will be soggy. The appeal of this dessert is the crisp texture with the cold ice cream inside, and it doesn't last long at all.
They should be fine. Are you an experienced pate a choux maker? If not, know that the period after you puncture the shells and leave them in a low oven to dry out should last a couple hours. You want them to be VERY crisp. Then make sure your freezer is cold enough to keep the ice cream frozen once you fill them. The thing that would cause sogginess is the moisture in the ice cream being thawed enough to seep into the profiteroles.