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Cream puffs, which are made from a dough called pate a choux, are really best when baked, filled, and served the same day. If you need to, divide up the project. Bake the shells in advance and store them whole in an airtight container. On the day that you will serve them, rewarm them in a 300 degree oven for a few minutes. This will get the edges crisp, as if you had just baked them. Let the puffs cool and fill them as close to serving as possible so that the puffs do not get soggy.