Many people may have encountered the situation that crispy puffs will not be crisp after being put for a long time. If we want to avoid this situation, we should freeze the puff shell and cream separately after making the puff shell.

When we want to eat puffs, we should take out the shells of puffs, heat them in the oven at 200 degrees for about five minutes, and then squeeze the cream into the puffs, so that our puffs will be crisp as always.

Crispy puffs will become soft after storage, which is generally due to the long-term contact between cream and the shell of puffs, which leads to the infiltration of cream into puffs and makes puffs wet and soft. In addition, if we don't completely dry the puffs, the water vapor inside will gradually disperse during the preservation process, making the puffs soft.