I was initially concerned about how much this recipe yielded. That was before I remembered how much this household loves their puffs. There is just something about these clouds of cream that makes it insanely impossible to walk away with merely one in the mouth. I initially had plans of diversing the filling; some would be filled with cream patisserie, while others would be filled with something else. But due to time constraints (I only started baking in the evening, which explains the poor photography), I decided that variants would have to come another day.
This was the first time I worked with choux pastry, and even though some people consider it a hassle, I believe that it’s an essential to homebakers, since the choux pastry is highly versatile. Fill it with cream patissserie like I did, and you get highly addictive lil cream puffs. Fill it with whipped cream and dipped with chocolate, and you get dreamy profiteroles. Fill it with ice-cream, and you get sinful ice cream profiteroles. Pipe it in a long strip, fill it with cream (cream patisserie/whipped cream) and adorn the top with melted chocolate, and you get enticing chocolate eclairs.
