Hi. I want to make profiteroles for a work party. The party is on Thursday, but the only time I have to make the puff sis on Tuesday. Will they keep? Should I freeze them? I'm not much of a cook, so any choux paste or profiterole advice is welcome.
This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. F&W's Grace Parisi tops