As I'm starting to plot out of my holiday baking, I am totally stuck on cream puffs. My only concern is that for most holiday dinners and events, they'd need to be filled at least a few hours in advance. (Bite-sized puffs, pastry cream, piped rather than sliced to fill.) Of course, I'd rather just make something else than risk serving soggy puffs. Any advice or suggestions? I figure they must last at least a little while, or else I'm not sure how anyone ever serves a croquembouche, but I have very limited personal experience with choux!
Thanks in advance!