Looking to impress? Or maybe you’ve been watching a lot of those baking shows while on lockdown and you think you’re ready for some of the “tougher” stuff. Well, here’s a good one for you to test your skills.
I made 17-15: Cream Puffs for Thanksgiving last year (TGV 2019), but haven’t written about it until now. Cream puffs feature pâte à choux, which is the puffy, airy dough that you also find in éclairs. We made profiteroles when I worked at a restaurant a few years ago, and it’s essentially the same thing.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/15/17-15+Cream+Puffs.jpg?w=720&ssl=1)
Simply Delicious suggests you can fill your cream puffs with vanilla or whipped cream–the most traditional ones also feature pastry cream (crème pâtissière).
The ones we served at the restaurant I worked at were filled with house-made, hand-scooped ice cream that were (sometimes) baked and (often) assembled by yours truly and then drizzled with a chocolate glaze like these. It was one of those trendy gastro-brew pubs that made the beer onsite and had many beardy/tattooed gentlemen working there, so you can imagine the rest of the menu and atmosphere. At least we served most of it on a normal plate. #wewantplates
Read more