Cream puffs can be frozen....but they need to be thawed and then re crisped in the oven before serving....they will get soggy and rubbery if you don't do that.
I like pastry cream in them for dessert.
Pastry Cream
2 ½ T flour
¼ cup sugar
pinch salt
3 egg yolks
1 cup milk
1 tsp vanillaÂor liquor
2 tsps butter

Mix dry ingredients
Beat yolks and beat into dry ingredients
add milk and whisk over low heat until bubbles break the surfaceÂ.and continue cooking 1 minute longer. Remove from heat and stir in butter and liquor or vanilla.
Cover with plastic wrap ( right on the surface!) and chill.
Fill puffs by cutting tops off warm cream puffs, pulling out any damp and uncooked parts and fill with pastry cream and replace tops.
Linda C

Fillings for cream puffs:

1. pastry creams, as mentioned in the previous email, of any flavor.
2. curd, lemon or any flavor curds
3. chocolate ganache
4. whipped cream
5. ice cream

For my Grand-Baby's christening party I made cream puffs and filled them with Bavarian Cream. After the party there were a few left over, which were well wrapped and put into the freezer. When we took them out of the freezer, we had a delicious dessert of icecream filled puffs. The puff shells were not as crispy as "out of the oven", but still tasty and good.