I remember my mother making pate choux from a boxed Betty Crocker Creme Puff mix. The mix was really superfluous, as one still had to do all the handwork.
As a young stay-at-home mom, with plenty of time on my hands, I used the recipe for pate choux from Joy of Cooking, and they turned out perfect the first time. For some reason, I never did fix any dessert puffs, although I always wanted to make chocolate eclairs. This was an act of self-discipline on my part, as I knew I would gain 30 pounds learning to make them.
I've used them for all sorts of savory treats, however. I used to make small ones with various fillings for appetizers.
I loved some of the ideas you all shared, and I'm re-thinking creme puffs. My husband loves sweets, especially chocolate, and if I made some of those, filled with chocolate ice creme, and top with chocolate sauce, he'd be in heaven.
I have a question. I no longer have the strength in my shoulders to beat in the eggs with a spoon, as I was taught. I saw the Ina Garten using her food processer to mix the batter. Have any of you ever tried that?
The alternative would be to have my husband do it...he'd do anything for chocolate.
We get by with a little help from our friends