The choux has to be completely cooled before bakers pipe in pastry cream, ganache, whipped cream or other fillings. Puff pastry, on the other hand, relies on thin strips of butter painstakingly folded ...

then there is no better place to start than cream puffs. They combine two basic pastry components: a pâte à choux, a dough ...

Furthermore, it tastes even better than it looks, with an ultra-smooth, light, and not-too-sweet mousseline cream sandwiched between lengths of delectable, lightly crunchy choux pastry.