So I am still filling in on pastry as some of you might know and I'm trying to think of some menu ideas. I want to do a fried pastry filled with a strawberry or cherry creme patisserie as a component of a composed dessert. I would obviously need to fry ahead of time and fill with creme a la minute. I am thinking of something along the lines of a zeppole or bombolone dough but I'm open to anything really. Generally how long of a shelf life will a fried pastry have? Under refrigeration or at room temperature? I ask because desserts come off of garde manger and our GM cooks struggle to say the least so making a dough and frying everyday during prep is going to slow them down even more. Can we fry off a few days ahead of time without quality suffering? I'm assuming not but it's worth it to ask I guess. Any suggestions for for getting around this problem? Perhaps making a dough every few days and just frying as much as needed during prep? Those in the pastry world have a better insight to this than me and I'd appreciate your help. Thanks!