The cream puffs freeze well.
To help pipe uniformly sized cream puffs, use a 1 ½-inch (4 cm) round cookie cutter to trace 12 circles, evenly spaced out, on each sheet of parchment paper. Turn each paper over onto a baking sheet and pipe the choux pastry inside the traced circles.
The caramel whipped cream will keep for 4 days in the refrigerator. If you have any leftover, whisk to regain stiff peaks and serve with cake or cookies.