Nic..........absolutely that works.....if you have a small plain round metal piping nozzle, this is perfect....use a small knife to slit the profs open to let the steam out instead of a skewer, then when you come to fill with cream or custard, pipe in......that is what we used to do when I worked in restaurants.Then if you have a bit of cream popping out the bottom of the prof, it helps them stick to the plate better, so better presentation/carrying accross a busy restaurant!