I want to make an eclair cake/cream puff cake using the choux to make the base in a 9x13 pan. I've seen a lot of recipes around the web, and my plan is for a choux base, a thin layer of chocolate & coconut oil that will harden, and a pudding/whipped cream mix on top of that. I'm hoping the chocolate shell layer will keep the pudding separate enough from the choux base to keep it from getting too soggy. However, this will HAVE to be made the evening before it is served (made around 7 p.m., served the next day around 11 a.m.) Any tips for keeping the choux base as fresh as possible? Ashley--I must say, you can try to get the choux layers as dry as possible: try baking them to the size you want, split them, cool, and bake at a 250F oven until they dry a bit without coloring too darkly. The chocolate shell will still release moisture into the choux pastry. You could try brushing the bottom lightly with melted butter before placing down the "shell" but, you will risk yielding a soggy cake. I wish you all the best! Kim@KAF

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