Use a pastry bag to pipe the mixture into balls over a baking tray. Preheat the oven, then bake for 15 minutes at 200°C, for 10 minutes at 180°C, and for 8 minutes at a lower temperature with the fan on. Let your pastries cool down.
You can stuff your profiteroles with Italian custard, cream, Chantilly cream, chocolate cream. You can also freeze your cream puffs, provided that you'll defrost them in advance before serving them.
Profiterole is a French word that means "small cream puff". In the classic recipe, profiteroles can be stuffed with a either sweet or savoury cream. That's why profiteroles can be an appetizer and a dessert as well. The famous "mountain" of profiteroles is a cake called Saint Honorè