Whipped Cream Puffs: Making Ahead or Just Before Serving?

[wadesgirl]

I was thinking of substituting real whipped cream for the cool whip. Will it hold up in the fridge if I make them on Thursday and serve them on Saturday? Or should I make the puffs themselves ahead of time and then fill them on Saturday?

 

[kam]

I always make them, fill them and freeze them immediately. I have done this with both a cool-whip based filling and a heavy whipping cream based filling.

About an hour before they need to be ready to eat, I take them out of the freezer. Then I just drizzle hershey syrup on them.

These are the PERFECT make ahead dessert.

 

[pampered1224]

Kam is right. In the refrigerator, real whipped cream deflates! I know, we bought three cream puffs at State Fair on Thursday night. Put the remaining one in the refrigerator until Friday night. The whipped cream was basically gone!

 

[BethCooks4U]

I always make them, fill them and freeze them immediately. I have done this with both a cool-whip based filling and a heavy whipping cream based filling.About an hour before they need to be ready to eat, I take them out of the freezer. Then I just drizzle hershey syrup on them.These are the PERFECT make ahead dessert.

Was just going to say this very thing except I don't use Hershey's syrup. I melt chocolate. But now I just might use one of our new sauces instead. Easy! ...and I always do this recipe with heavy whipping cream. It only takes a few minutes longer and tastes soooo much better.

 

[wadesgirl]

Actually we prefer it with caramel sauce on top! Okay I'm going to make them on Thursday and freeze them until Saturday.