Also known as piece montee.
Soo, for my family's annual New Year's Party I was planning on make the elaborate Croquembouche (on the recipe here: http://thedaringkitchen.com/recipe/pi...). However, I would prefer not to spend the last day of 2011 in the kitchen with this steroids addicted cream puff. How long do you think I would be able to bake and freeze the puffs themselves ahead of time? Same goes for the cream. Also, would I be better off freezing them unbaked? Any other suggestions/tips would be greatly appreciated.
Happy New Year!