The raw choux pastry freezes well once piped onto the baking sheet. When ready to use, it is best to thaw the cream puffs first before following the baking instructions above.
Depending on the size of your cream puffs and the height of the croquembouche tower, you may have some leftover puffs after assembly. Simply serve them alongside the croquembouche.
The choux pastry freezes well.