Use a biscuit cutter, and cut them to be slightly bigger than your cream puffs. They need to set in the freezer for around 15 minutes at least. Now, it’s time to move onto the choux pastry.

I don't recommend freezing filled cream puffs, as the texture changes once thawed. However, you can freeze unbaked choux pastry or unfilled baked shells in a sealed freezer-safe bag. Once thawed ...