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Cream Puffs

For Savory...
You can cut the top from any round Cream Puff and fill it with chicken salad, crab salad, shrimp salad, etc.  Cut the top in halves, and stick them back into the salad, thus creating a bowl with two ears.   A very elegant presentation on a silver tray.    Don't forget to use them as warm containers filled with Mushroom Duxelles, melted cheese, tiny meatballs, sea food, or anything you fancy.

For Sweet...
You can create the famous Profiterol dessert by filling the HA 658 or HA 656 with ice cream.   Put three on the plate and the fourth one on the top, then douse it with melted chocolate in front of your customer.  You can also create large desserts such as the Croq'en Bouche or the Saint Honoré.  Both of these desserts use the HA 658 filled with pastry cream and with sugar caramel on top, which serves as a glue to attach them together.

Éclairs
Use a serrated knife to split the Éclair open lengthwise, fill with pastry cream flavored with chocolate.  Close the Éclair, and it will soften in half an hour due to its content.  For the covertures, dip the top in fondant flavored with cocoa powder or melted fondant, and let it cool.  You can change the flavoring to coffee, strawberry, praline, or the flavor of your choice.