Saturday, February 5, 2011
Molly's so excited, we're going to a baby shower here in the Shire today and I'm baking many cream puffs! Actually, they're the size of profiteroles but I fill them with vanilla pastry cream and dip them in luscious chocolate. It's a little time consuming but well worth it! You would have to be crazy to not love cream filled pastries and chocolate. I use the recipes in Joy of Cooking for both the Pate a choux and the pastry cream. Pate a choux is so versatile and can be used for eclairs or in savory appetizers stuffing the little sliced puffs with crab salad. Little bites for tea parties, so fun!