Really nice post! I have always wanted to make a Paris-Brest and now I will. Question: can the pastry ring (not the completed filled pastry) be made ahead? If so, how should it be stored? I often have parties earlier in the day and to make the ring, the fillings, and assemble it might be challenging from a timing perspective. I do want it to be as perfect as possible and I am afraid the pastry will get soggy because I made it too far ahead. I am thinking that if I could at least make the pate au choux ring the day before, it would help.

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