To freeze profiteroles BEFORE baking, follow the recipe instructions to make the choux pastry dough and pipe the profiteroles on a parchment paper lined baking sheet. Then, instead of baking them, put the baking sheet in the freezer. Let the profiteroles freeze for an hour or two. Then, remove the balls of dough from the baking sheet and put them in an airtight container. Separate layers of profiteroles that are stacked on top of one another with parchment paper. Unbaked frozen profiteroles will keep for up to 2 months in the freezer. To bake, simply place the frozen balls of choux pastry on a parchment lined baking sheet and bake according to the recipe instructions below. To freeze profiteroles AFTER baking, allow them to cool completely at room temperature. Then, put them in an airtight container and freeze for up to 3 months. Thaw in the refrigerator before filling and serving. You can also freeze filled profiteroles - IF the filling lends itself to freezing. Not every kind of filling will freeze well, especially those with meat, seafood, or vegetables. In general, whipped cream and cream cheese fillings do not freeze well. Other kinds of fillings, like my favorite pastry cream recipe, will freeze well. In general, if the filling will freeze well on its own, it's fine to freeze profiteroles that contain that filling. When freezing filled profiteroles, I like to wrap them individually in plastic wrap, then put the wrapped profiteroles into an airtight container.