I think it would work fine! Will you let us know if you try it?

Wow, thanks for the quick reply! I appreciate the help so much!

Hi Misha – these will be so fun for your Mexican fiesta. You can easily make a double batch, but I prefer to bake one batch at a time in the center of the oven because they rise differently depending on where in the oven the trays are. The great thing about cream puff shells is they freeze really well. You can even freeze the dough unbaked – just pipe them on the tray and pop them in the freezer. Then you can bake without thawing them first, just add a couple minutes to the cooking time if cooking the frozen dough.

The nice thing about freezing the dough is once the shells are frozen, you can peel them off the parchment paper and put them in a Ziploc bag and they don’t take up as much freezer space. If you have freezer space, you can freeze them after baking and just let them thaw a few hours before adding the cinnamon coating and piping in the cream a few hours before you want to serve them. You can make the sales weeks ahead of time.