Mini Cream Puffs
Mini cream puffs filled with Chantilly cream and topped with chocolate and powdered sugar, a small sweet dessert.
Ingredients
Choux pastry
to taste
Sliced almonds
to taste
Chantilly cream (see page 211)
to taste
Melted chocolate
to taste
Powdered sugar
to taste
Egg wash (mentioned in original steps)
to taste
Instructions
1
Step 1
Line a baking sheet with parchment paper or lightly grease with butter. Pipe 3/4-inch (2 cm) choux pastry balls. Lightly brush with egg wash and sprinkle with sliced almonds.
2
Step 2
Bake at 375°F (190°C) until golden and hollow-sounding when tapped. Cool on a wire rack.
3
Step 3
Cut horizontally in half. Pipe Chantilly cream into the bottom halves.
4
Step 4
Drizzle melted chocolate over the tops, dust with powdered sugar, and place the top halves back on.
5
Step 5
Serve in small paper liners.
