I hope all is well with you and yours. This question is after the event, so a bit too late to do anything.
I made some profiteroles on Saturday for use yesterday. I stored them in an airtight tin but they were so limp by the time I needed them. Is there anything that could have been done to rescue them or crisp them up in anyway? As a bit more help to you I had to use plain flour when strong flour was recommended; I was using two baking sheets so changed them round half way; they were very golden, in fact, the edge of one or two were slightly burnt.
Could either of those things had an effect?
My guests ate them and declared them still very good.