Im going to make some for a few people I know and I was wondering if I bake off the pate a choux how should I hold them for the next day to retain good quality? Reason being is, I want to only have to fill them with the pastry cream before I deliver them.
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ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Pastries and Baking General › pâte à choux
