How to prevent a soggy croquembouche?
I want to make a croquembouche for a birthday event, but i want to make the puffs the night before the event and have them still be fresh the day after, not soggy.
Have made cream puffs, but not croquembouche. Would think that you could make the puffs ahead, but if you fill them ahead or assemble the croquembouche ahead, it would get soggy.
Freeze the puffs the night you make them. The next day, without thawing them, reheat them in a preheated 425-degree oven for 4 to 5 minutes (depending on size) just before assembling the croque.