Mini Cream Puff Desserts
Ring-shaped cream puffs filled with praline custard, topped with chocolate and powdered sugar.
Ingredients
Choux pastry
to taste
Sliced almonds
to taste
Nut praline custard sauce (see page 217)
to taste
Melted chocolate
to taste
Powdered sugar
to taste
Egg wash (as mentioned in original steps)
to taste
Instructions
1
Step 1
On a lightly greased baking sheet, use a 1-inch (2.5 cm) cutter dipped in flour to stamp circular guide marks.
2
Step 2
Pipe a continuous ring of choux pastry along the guide marks using a small star-shaped piping tip.
3
Step 3
Lightly brush with egg wash, then sprinkle with sliced almonds.
4
Step 4
Bake at 375°F (190°C) until golden brown and hollow-sounding when tapped. Cool on a wire rack.
5
Step 5
Cut horizontally in half, then pipe 1/3 oz (10 g) of nut praline custard sauce onto the bottom halves.
6
Step 6
Drizzle melted chocolate over the tops, dust with powdered sugar, then place the top halves back on.
