How can I keep the dough from profiteroles to make the next day? Simple dough:
150g plain flour, 4 eggs, 120ml milk, 250 ml water, sugar and salt?
Fridge, freezer or room temperature?
It all comes down to the right tools and ingredients. Discover great tips here.
Choux paste for profiteroles is best baked off once it is made. It is best to bake the profiteroles, let them cool and freeze them. They can be refreshed in a 300 F oven to get rid of the ice crystals and dry them slightly.
I have never kept the paste in the refrigerator overnight but if you must, give it a try and see what results you get. Cheers!