ISO help/advice making choux balls
You certainly can freeze the un-filled pastry or if you bake them all one day, you can fill them the next. IMO I would probably want them eaten the same day the were filled.
I made several hundred for my daughter's wedding, but they were filled with a savory chicken salad, instead of cream. I don't think homemade cream would do well in the freezer. The commercial ones would have all kinds of stabilizers to stop them becoming the soggy mess that Andy refers to.
If you don't like the food, have more wine!