I make mine, cool and pull away the soft pieces in the center, put them back in the oven to crisp a bit inside, cool again and then put them in a large zip lock freezer bag and freeze them. I have made them as far ahead as a week, I suppose you could make them even earlier, I just have a household freezer compartment so don't have a lot of spare room. I serve them at room temperature or chilled, it depends on what I use as filling. I love them in miniature size filled with chicken salad.
Are you asking if you can fill them at 1:00 and serve them at 6:00? It would depend on the type of filling you use but I would be concerned about them getting soggy or soft and chewy. I wouldn't fill them more than one hour or so before serving if they have a mayonnaise base, or if they are dessert puffs with a cream base.
Quote by @%username% on %date%
%body%