I worked at a bakery years ago and one of the old bakers had worked at Helm's Bakery. He also did one with the cream puff fillings flavored with rum and topped with chocolate ganache.

TO FILL THE CREAM PUFFS

pastry cream (recipe follows) or vanilla pudding
heavy (whipping) cream
powdered sugar
Chocolate Ganache (optional, recipe follows)

Make a pastry cream or vanilla pudding, cool completely.

Whip heavy cream with vanilla and then sweeten with powered sugar. Mix equal parts of pastry cream (preferred) or pudding (easier) by folding the two together.

Fill puffs and dust with powered sugar or top with Chocolate Ganache.

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PASTRY CREAM

1 vanilla bean
1 quart milk
1 lemon rind (not grated)
8 large egg yolks
2 cups sugar
1/2 cup all-purpose flour

Split a vanilla bean lengthwise, using a back of knife to scrape the seeds.

In a medium saucepan, combine milk with the vanilla bean and seeds and lemon rind. Bring to a boil, then remove the lemon rind and vanilla bean.

In a medium bowl, whisk the egg yolks. Add the sugar and flour and whisk well. Before adding the egg yolk mixture to milk, temper it by whisking in some of the milk to the yolk mixture. Pour it all back into the milk saucepan. Bring to a boil and cook at a boil for 2 to 3 minutes then remove from stove top and cool.

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CHOCOLATE GANACHE

1 cup heavy (whipping) cream (heated)
8 ounces bittersweet (chocolate chopped fine and melted)

Pour cream over melted chocolate and blend. Cool to thicken and pour over cream puff. You can do it in the food processor too. Add chocolate to work bowl and chop then add hot cream and blend until smooth.

HOPE THIS IS WHAT YOU WANT. ENJOY