I was paging through a 1911 book on what to do with leftovers and came
across the following little tidbit: use leftover popovers as cream puff
shells. My immediate reaction was negative, but almost as quickly I
began to wonder why not? For that matter, why not bake popovers with
that in mind, spicing or otherwise flavoring the batter accordingly?
Popovers are so easy to make... not that choux pastry is difficult.