Hi there, choux pastry baker. We understand what you're asking. You can either try leaving the second half of your choux pastry in a bowl, covered with plastic wrap so it doesn't form a skin at room temperature; or you can pipe your cream puffs/éclairs and then put those straight into the fridge. (Our bakery bakes choux pastry that's been kept in the fridge overnight with good results.) You may need to extend the baking time just slightly if you opt for the piped-in-the-fridge option. Happy baking! Kye@KAF

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