A double layered crème puff filled with chocolate cream and iced with chocolate fondant. Perhaps it's named because the shape resembles a religious figure.
| Chocolate Puff |
|
Ingredients Required: Chocolate Puff
Preparation Instructions: Chocolate Puff
| Large Shells need a flat spot leveled on the top
to assist in the even assembly of the two pieces of choux. |
| Fill pastry bag with the pastry cream.
I use a pastry injector tip on a coupler device with a plastic pastry
bag. Fill the large puff through the top flattened area, and
the smaller puff through its bottom. |
| Using a spatula apply some of the warmed fondant
to the top of the large puff. Dip the top crown of the smaller puff
into the fondant to ice it. Stick it down onto the top of the flattened
spot on the larger puff. |
| Using a small star tip in a pastry bag, apply three
small rosettes to the sides of the pastry. (See photo) |
| Store chilled |
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Made in America
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