Stir peanut butter filling to loosen (it will firm up quite a bit in the fridge), and divide it evenly amongst the baked pâte à
choux bottoms — you may pipe it on using a large round pastry tip (Wilton # 12) or simply scoop it atop.
When
choux are done, use a paring knife to poke holes in the
bottoms of the puffs (or, if making logs, a hole in each side), place upside down back on the baking sheet, and return to the oven (which should be turned off) to cool, placing a wooden spoon in the door to prop it open.