Making Cream Puffs

Chou pastry is the new hotness in our house. We've made stuff with it several times. I'm pretty sure we picked it up from a Great British Bake Off episode (or maybe several). The dough is great for puffy hors d'oeuvres or snack-sized desserts. This time, we made profiteroles, which are little balls of light pastry with a creamy filling inside.

Making cream

There's two schools of thought for getting the cream into this dessert. One choice is to cut the pastries in half, fill the middle, and put them back together. The other choice is to inject the cream. We chose the injection method.

Filling a pastry bag

Adding cream

To make them even more sweet, we concocted a honey glaze that helped make a small pyramid of desserty yumminess.

Like building a snow fort

Finished product

Another shot

The work came out splendidly in both appearance and flavor.

Sampling the goods