I do not like frozen cream puffs that you can buy in all supermarkets. They are too sweet and the dough is to soft after defrosting. So I decided today, that I would like to create my own cream puffs . The recipe for Pâte à Choux is from Michael Suas “Advanced Bread and Pastry”, the filling is the same like the filling of Brioche tropezienne.
The size is the same as from the frozen mini cream puffs. They are perfect snacks with a cup of coffee. Continue reading