I will be serving a croquembouche on tuesday afternoon And I was wondering if it would be ok to make the recipe today since I have a lot of free time today. Does anyone know how it would taste if I had that much time between baking it and serving it?
the puff shells freeze well. Placing them back in the oven when needed for just a few minutes will bring them back to life. (dry out any moisture and crisp back up) HTH
so I can freeze untill he day of and then make the fillings and caramel sauce?