Petit Choux Chantilly

Process	Instructions
1. Slice	With a serrated knife slice the upper 1/3 off the small puff shells. Hollow the bottom section of any interior webbing. Lay out top pieces next to bottom shells.
2. Prepare	Whip the cream in a chilled bowl to stiff peaks. Do not over whip. Using a pastry bag and a medium star tip, over-fill the lower section with a rosette of whipped cream.
3. Dust	Using a sifter drench the top pieces with powdered sugar, then press them down onto the rosette of cream.
4. Store	Store chilled or freeze.
Additional Comments:

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