Cream Puffs

We’re making Cream Puffs today, but first we’re taking a hard left on “How To Make Pâte à Choux Lane.” Buckle up. It’s going to be a delicious ride.

Cream Puffs

 My love for pastry cream has been well documented, but I still haven’t introduced you to another one of my pastry loves: pâte à choux.

For those who haven’t been properly introduced, pâte à choux is a pastry dough that when baked, makes a crispy shell with a hollow yet custard-like interior. It’s the dough used to make eclairs, croquembouche and, today, cream puffs. 

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