I wasn’t always a fan of cream puffs. However, over the last couple of months, we’ve been frequently some of our favourite local cafe and bakery in our neighborhood and one of the pastries that has always seem to attract my attention were the ones made with a Pâte à Choux base. Whether it be cream puffs or eclairs, these desserts have inspired me to attempt to make them myself so that we can stop spending all our disposable income on these desserts XD
Thanks to my trusty Ladurée cook book that I bought last year, I had a point of reference to make my pastry cream. Being unsatisfied with their Pâte à Choux recipe, I decided to try another which turned out a lot better (the choux just had more flavour overall).
This dessert is actually not very hard to make though it can be time consuming as you have to dry the Pâte à Choux out in the oven, and then wait for your pastry cream to cool before you can actually use it. But once you have this base recipe down, you can actually adjust the pastry cream flavour to your liking. I went ahead and made a matcha variation of it that turned out quite well!
To view the full recipe, see below.