Hi Tami,
It doesn’t mention it in this post because I don’t poke mine, and have never had an issue. You certainly can. I think a lot has to do with the climate in your area. I will be happy to add that tip to the instructions for future bakes. Sorry yours went flat. Like I stated, that hasn’t been an issue for me.
Thanks for stopping by and relating your concern.
Norine

Where in the recipe does it talk about poking a hole. Mine flattened too.

Hi Doreen!
Okay to be totally honest…I never have leftovers to freeze! BUT…if I were going to do that…I would freeze them separately. I’d thaw the cream in the refrigerator and the puffs on the counter. If you want them a little crispy on the outside you could heat them in the oven for a few minutes, but you’d have to cool them before filling. Hope this helps.
Norine

Hi Nikki!
I’ve assembled them in the morning the day of and chilled them until party time. However, I’ve also had a few leftovers…very few, and saved them in an air-tight container in the refrigerator for a day. After that the cream puffs get a little “soggy” from the cold. You can make the cream puffs a day in advance and keep them in a ziplock bag and make the filling ahead and keep refrigerated and assemble that day. Hope this helps.
Norine

Hi Deb,
It should make about 15 cream puffs as per the recipe. If you are making smaller, bite sized ones then about 30.
Hope this helps for the future.
Thanks for stopping by and visiting with us.
Norine

Hi Kevin,
The pudding mix in this recipe is to enable the user to create a “quick” cream filling. My suggestion would be to make a cream pudding from scratch and fold it into whipped cream for a lighter filling.
Hope this helps.
Norine