Can I refrigerate choux pastry overnight before baking? I want to make profiteroles for an event, but probably won't have heaps of time on the day to make them fresh. The easiest thing to do would be make the choux pastry the day before, and pipe+bake+cream+ice them the day of. Would this be alright or should I avoid this method?

The recipe in question, if it helps, has butter, water, flour and eggs.