Petite Chocolate Puff

Process	Instructions
1. Prepare	Using a round tool the size of a pencil, punch a hole into the bottom of the small puff shell.
2. Fill	Using a pastry bag with a pastry injector tip(#230), fill the puffs full with the chocolate pastry cream.
3. Glaze	Warm the fondant on a BainMarie until it is 110°f then dip the crowned tops of the puff shells into the fondant. Using a spatula quickly smooth off or remove any excess icing before it sets up.
4. Store	Store chilled.
Additional Comments:	Overheated fondant will set up with a dry - flat appearance.

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Top of Page	Petite Chocoalte Puff