I haven't made them since my daughter's wedding (which I was silly enough to cater myself), but I always turned my oven off when they were golden, and let the puffs set and dry out until there were no little beads of moisture on top.
This was before the age of insulated baking pans, and before I had an oven with an accurate thermostat.
I must have made a kajillion of them over the years. I should do them again. I can either get Kim to beat the eggs in, or do it in the Kitchen Aid.
*Creme puffs are so good with chicken or crab salad.
*Larger ones are lovely with Chicken a la King or other creamed things.
*I can imagine them as a base for Eggs Benedict.
You could also put some "hot pockets" type fillings in them.
*Pizza filling...made with whatever you like on your pizzas, top with cheese...slice off top, pull out the center, fill, top with cap, and run in the oven till cheese melts.
*Ham'n cheese, Mayo, and whatever else you wish...cook as above.
*Softly scrambled eggs with whatever...
Those are some savory suggestions.
You can also just thaw one, fill it with ice cream, and top with store-bought fudge sauce, or whatever you like.
We get by with a little help from our friends