This miniature cream puff is light and airy. Filled with vanilla flavored whipped cream, it’s a classic pastry in a smaller version.
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Ingredients Required:
Preparation Instructions:
| 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. |
| 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. |
| Using a sifter drench the top pieces with powdered
sugar, then press them down onto the rosette of cream. |
| Store chilled or freeze. |
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© by The French Pastry Chef™
2000-2013 All Rights Reserved
Made in America
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