Cream Puff/Éclairs: From a pudding-like piping, these pastries puff to a light classic. The pastry chef begins by bringing water, butter and salt to a boil, adding a touch of all-purpose flour and beating the mixture until cooled. Egg after egg is added and then the mixture is piped onto a pan and baked. The baked, puffed shell is piped with homemade vanilla custard and then topped with chocolate buttercream icing (Éclair) or lightly sprinkled with powdered sugar (cream puff).

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