You had me at blackberry.. and cream puff... and lemon glaze! I think it sounds wonderful!

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Thx, Fun, but how do I cross-post there when it isn't shown as a choice?

I love everything about this idea.

I remember going to a dinner where someone brought a tub of frozen mini cream puffs from Sam's or Costco. People were eating them frozen and popping them pretty much like mini ice cream sandwiches -- so yeah, I think it would totally work and sounds really good too. The one thing I would mention is that you can use instant clear gel to stabilize whipped cream of thicken cooked or uncooked fruit fillings, so that would be my approach if trying a mousse filling. Make the curd and then fold in stabilized whipped cream. Between than and freezing it, I think it should work and have the benefit of having more volume, and I think I would like that better than a flat layer of jam or such.

Yours sound great Here is another recipe that isounds like what youre describing. I love berries and lemon!

https://www.rockrecipes.com/blueberry-fool-cream-puffs/

you could definitely tweak these

mtn - I have that same problem cross posting. Maybe someone has a solution.

I am never able to cross post to the Kitchen Table, even though it one of my favs.

It’s true. Cross posting is not the same for everyone, nor do we seem to have the same cross posting choices.

I think they sound delicious and would garnish with fresh berries.

Would you guys fill them using a pastry tip, or slice off the top and fill them that way? I think the latter is more visually interesting and allows me to remove any dough "cobwebs," yes? I plan to make them a bit larger than bite size, call it 2-bite size.

BTW, this woman's voice is grating but the level of detail she gives is impressive. I've made pate choux before but not in a while so I thought I'd look at some videos. I won't use pastry cream, just homemade blackberry curd whipped with creme fraiche.

https://www.youtube.com/watch?v=Pwi7wPzlbbs

Let preface this with the fact that I’m not a great baker.

my only question is will the lemon drizzle make the top puff soggy in places ?

It would be a glaze, like this: https://www.thekitchenmagpie.com/how-to-make-a-lemon-icing-glaze/

Because pate a choux is glazed with chocolate ganache for eclair, I am thinking they can take it?

Rainy dreary day here I might try making it now and see how it all goes!

I'd cut the tops off, so much prettier, and remove any doughy bits.

In high school, I won a cooking contest making french cream puffs filled with freshly whipped cream, studded with strawberries and dusted with powdered sugar all served on a lovely silver tray. My mother was so proud and she helped, of course.

Funny you should mention a silver tray; de rigeur for these I think. I may frost some berries too, and get mint from the garden.

So cute, Bumblebee. TBH, I think what you made would be lighter and tastier, but for cooking club I always do something more elaborate!

I made creampuffs for my first serious BF in college ... a whole tray for his fraternity (eye roll). With homemade vanilla pudding in side. TDF

Ok, so I made the blackberry curd (yum) and I made a lemon glaze (yum).

I've not whipped up the creme fraiche with the curd because, umm, my cream puffs are not ... puffy. Unfortunately, it is now clear to me, this woman is a Russian spy. https://www.youtube.com/watch?v=Pwi7wPzlbbs I missed that the first time.

Watch at your own risk.

Good news is I have 5 more days to make a presentable cream puff. Meantime I am also googling "empty cream puff shells to pass off as your own."

Did I mention the blackberry curd is divine

Do you think 720 will be too many?

Mtn, you are clearly a far better cook and baker than I am. It is obvious to me from what you post. Pâte à Choux is easy to make. If you had any difficulty, I am sure it was because your recipe was off. Here is David Lebovitz's chouquette recipe (smaller choux with pearl sugar on top, no filling.) It's the same base as regular choux. Try making a small batch, you'll see. As the French say, It's three times nothing.

https://www.davidlebovitz.com/les-chouquettes/

So I decided to use Alton Brown's recipe. https://www.foodnetwork.com/recipes/alton-brown/sweet-or-savory-pate-a-choux-recipe-1913361

Other than having much simpler instructions, it had a feature I though made sense to get puffiness...start with a hot oven and turn it down.

Since I had dough leftover from yesterday's fiasco, I thought id just use some as a trial for my oven temps. So I piped a few haphazardly as a test. First, because it was refrigerated, the dough had a lot more substance than yesterday's, which turned out almost flat. Second, the two-temp oven trick really puffed things up!

Look at today. using the same batter.... they are fine!

Anyway, now that I've tested AB's oven temp paradigm, I am starting all over and using his recipe (only slightly different), too. Glad to have the time to test all this, and will be turning this "rescued" batch into profiteroles for tonite's guests.

Gorgeous! I love the Coalport (?) Countryware plate too.

Success! They look great!