This small cream puff is filled with kirsch pastry cream. The fondant icing makes a nice coating for the shell. Simple and sweet.
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Ingredients Required:
Preparation Instructions:
| Using a round tool the size of a pencil, punch a
hole into the bottom of the small puff shell. |
| Using a pastry bag with a pastry injector tip(#230),
fill the puffs full with the kirsch pastry cream. |
| Warm the fondant on a Bain Marie 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. |
| Store chilled. |
| Overheated fondant will set up with a dry - flat
appearance. |
© by The French Pastry Chef™
2000-2013 All Rights Reserved
Made in America
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