Forming pâte à choux dough into these baked shells opens the door to countless dessert or appetizer options for a cocktail party, bridal shower, or wedding shower. Fill these airy, buttery puffs with pastry cream or a scoop of vanilla bean ice cream and drizzle with chocolate sauce for profiteroles. You can even go the savory route and fill them with deviled ham or chicken salad to serve at your next brunch or lunch with the ladies.
Game plan: You can freeze the uncooked pastry puffs for up to 2 months. Just pipe the dough onto a parchment-lined baking sheet, freeze until solid, and transfer to a resealable bag. The frozen puffs should be baked straight from the freezer, but they may need a few extra minutes in the oven.