Just made some great cheddar sage puffs with choux paste. They turned out great! I'm wondering if the paste can be made and then saved in the fridge and baked the next day or two?
Help, if you know!
This isn't an exact answer to your question, but as an alternative, you can bake your puffs and freeze them. They heat up beautifully from frozen.
I pipe the paste onto parchment paper and freeze the individual portions. Once completely frozen, I consolidate them into a large ziploc. When I need to bake some, I arrange them on parchment. let thaw about 20-30 minutes, then bake as normal.
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