Jim wrote:

> I haven't had these since I was a kid & my wife wants them for
> tomorrow's desert.
>
> It would make life easier if I could bake them today- cool- and store
> in a sealed container. [more time today- and if I screw them up I can
> try again]
>
> Will this hurt them? Should I do them tomorrow morning instead?

If you cut them open to release the steam right after they come out of the
oven, they'll keep okay. They might be a bit better if you "refreshed" them
the next day in a hot (say 375°F) oven for about 4-5 minutes just to crisp
them, then cool before filling.

A sealed container isn't your best bet; you want to prevent moisture from
being trapped with the cooked pastries. A paper bag on the counter would be
fine, at least for the one day you'll be keeping them.

Your fears about screwing them up are probably misplaced; I first made choux
pastry when I was about 14 years old. Filling profiteroles is a lot more
difficult than baking them, at least in my opinion.


Bob