If freezing unbaked, both the Craquelin and the Choux Buns should be frozen separately and assembled before baking. Craquelin can be rolled and frozen for up to 3 months (though it will be fine in the freezer for much longer). To freeze unbaked Choux, prepare the dough and pipe it on a flat baking tray. Place in the freezer until fully frozen then store in an air-tight container for up to 3 months. When ready to bake, cut out the craquelin and place it over the each Choux. Allow to bake for an additional 5 to 10 minutes to thaw. I do not recommend freezing the choux with craquelin once baked as the craquelin won't thaw well.