freezing choux pastry?

[Splendid Spatula]

I'm going to make a gateau paris-brest for Christmas, but have lots to do the day of. I can make the pastry cream ahead, and the pralin, and would like to do the choux pastry ring ahead as well if possible.

Does anyone have experience with making and freezing choux pastry - in any form, puffs, eclairs, rings? If so, any tips would be most appreciated!