Note: Don't be scared off by the long recipe - all the components are easy to make, and can be made ahead of time! Keep the prepared cake in the refrigerator until ready to serve, although I wouldn’t recommend assembling it too far in advance or the cream puff shell may become soggy. Mine was still crisp after about 3 hours in the fridge. The separate components can be made ahead of time, I made everything the day before serving it, and then assembled it the day of, I just left the cream puff covered at room temperature. I did find that it had lost some of it’s crispness, so to crisp it up again I placed it in a 225 degree F oven for about 10 minutes and it was nice and crisp again before assembling the cake.