Thanks! My recipe gives the best flavour if the finished puffs (shaped dough) sits in the fridge (4 Celsius - 39.2 Fahrenheit) for 72+ hours. More days just adds more and more flavors to it. That's why I will make on Tuesday the dough for being ready for the weekend.
In a city and for a beginner like me the electric oven was the best choice. Effeovens makes really good AVPN certified ovens, that's why I chose this: https://www.effeovens.com/prodotto/n3/