Hi, Mark. The base can certainly be frozen with no problem, but there's no way you can pipe pate a choux and freeze it raw, then expect it to give you any lift in the oven. Freezing the raw dough will create ice crystals that will expand and destroy the structure you've just created that's designed to capture steam. If you're interested in a get-ahead setup for this, I'd recommend setting up the base, covering and refrigerating. You could make the pate a choux, put it in a pastry bag, and hold that in the refrigerator overnight. Make the glaze and toast the almonds ahead of time. The next day, while the oven is preheating, put the pastry bag in a gallon zip top bag and put the whole business in a bowl of warm water to make it easier to pipe. Once the oven is hot, pipe the pate a choux and bake as the recipe directs. From there, it's a simple matter to use the rest of your advance prep to finish things off once the pastry comes out of the oven. Susan

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