i am doing a lunch in between a law school hooding ceremony in the morning, and the graduation commencement in the afternoon. i want to make a fancy chicken salad (with grapes and cashews) and to serve it in pop overs made with half a cheese addition, and a herbed addition for the other half. HOWEVER, i need to find out if i can make the pop ups the night before (i am a late owl kind of person anyway) and if i pop them with a sharp knife a few minutes before they are done baking so they lose some of the steam to keep their shape, will they still be good to use like 10 hours later? how should i store them..and should i pop them in a warm oven before filling them? help. thanks in advance. Hi - May I suggest making an easy pastry shell (cream puff shell) instead of popovers? They hold well, are delicious with a savory filling, and you could definitely make them the night before. MUCH better choice than popovers, for what you want to do. Fill just before serving. Good luck - PJH

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