Red Bean Cream puffs timing and filling I want to make this recipe for a luncheon tomorrow: http://eatnorth.com/eat-north/karine-moulins-red-bean-cream-puffs 
I have three concerns. 
First, the local Asian grocery store was closed early yesterday, so I didn't get adzuki beans in time to soak. If I get them today is there a safe way to skip the soak? 
Second, to avoid the puffs getting soggy, what should my timing be like? Should I make the pastry and filling seperate tonight and fill them in the morning? How should I store everything? It's a work luncheon so I'd be able to fill them at 7 am at the latest, to be consumed at 12:30. 
Third, I have mung beans and wet Tamarind. If I'm unable to secure Adzuki, would a direct substitution of mung taste alright? Or a tamarind flavored cream? If I went either of those routes, should I skip on any white chocolate topping ?
You do need to soak the beans unfortunately, you are not going to get good results without soaking them. There's really no substitute for adzuki beans which would work well in this recipe, I'd go for another type of filling. 

Choux pastry (ie the puff) can be baked ahead of time but is best fresh as it gets soggy easily.You could make the pastry cream the night before, just remember to get it out of the fridge a good half hour or more before piping so it loosens up. If you absolutely have to make everything the night before don't pipe until the morning as your pastry will be very soggy by the time they are eaten.