I made a choux pastry, and pumpkin whipped cream for a filling.

Choux Pastry

Alton Brown

Print Recipe

Course Dessert

Ingredients

1 cup water
6 tbsp unsalted butter or 1.5 x 1/4 cup
1 pinch salt or 1/16 tsp
1 cup plus 1 tablespoon flour Bread flour is ideal, but all purpose is fine.
4 large eggs
2 large egg whites You might not need any - see below

Instructions

Heat the oven to 425°F and adjust oven rack to the middle. Line two half sheet pans with parchment paper.
Place the water, butter, and salt in a 3-quart saucier, set over high heat, and bring to a boil.
As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, about 1 minute.
Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, 3 to 4 minutes.
Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 5 minutes to cool, or until there is no more steam rising.
With the mixer still on low speed, add the eggs and egg whites, one at a time, making sure each is completely incorporated before adding another. You will need to stop the mixer occasionally and scrape down the sides of the bowl and the paddle attachment.
Before adding the last egg white, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a“V” shape. The mixture may only need 1 egg white.
Transfer to a piping bag fitted with a plastic coupler and a round tip. The dough will puff up to approx twice the height, so pick your piping tip based on this.
Pipe a little of the mixture into the four corners under the parchment paper to hold it in place on the sheet pans.
Pipe the mixture on to the parchment paper (see below). Use a clean dampened finger to smooth any tips left from piping.
Place the sheet pan in the oven and bake for 15 minutes.
Reduce the oven temperature to 350°F and continue to bake until golden brown, 10 to 12 more minutes.
Remove from the oven and immediately pierce the bottom of each (eclair or ball) with a paring knife to release steam. Repeat with the remaining pastries.
Let cool completely before filling.

Notes

Pâte à choux, but not really cabbage pastry.
It's also nifty keen as a savoury side.
Traditional is 2.5" strips, 4 rows of 6 on each sheet, makes 48
You can drop rounded tablespoons to make creampuff balls
You can pipe with a star tip and coil to make a puff ball two layers high and about 1.5" across for fancier presentation
Instead of cutting a hole in the bottom, you can cut horizontally to make a sandwiched pastry with filling (savoury orsweet) or a spread, or pieces of meat&cheese, sky's the limit with these.
After cooled, pipe in any whipped cream, or custard, or savoury filling.
You can always dip these in chocolate, or dust with powdered sugar, or drizzle a syrup, or just leave as it is.

If your dough is glossy and easily spread with a spatula, you can skip the egg whites. This is the only step in the recipe where a little bit of experience helps a lot. When in doubt, use one egg white.

The filling was 1 cup of pumpkin puree that I heated in a small pot until almost simmering, added 1/4 cup dark brown sugar (1/4 cup regular sugar + 1/2 tbsp brown sugar = 1/4 cup dark brown sugar), and 1 tbsp of my pumpkin spice mix.
I let the pumpkin cool completely, while whipping 1 cup of heavy whipping cream that I whipped to stiff peaks.
I folded the pumpkin into the whipped cream, and piped that into the pastries.