This piece is a work of art, take your time piping each choux and try to get them all around the same size so they bake evenly and quickly.

When making caramel make sure your choux are filled and ready, you have everything laid out from your kit in front of you ready to assemble. You must work quickly for the caramel not to set up.

You can freeze empty choux for months in the freezer and fill them when you are ready to eat them.