Puff Pastry Choux Puff
Crisp puff pastry wrapped around choux dough, baked until golden, and filled with whipped cream and pastry cream.
Ingredients
Puff pastry (refer to puff pastry recipe)
Choux paste (piped onto the surface of the puff pastry)
40 g
Choux filling (piped in after cooling)
Instructions
1
Shaping
Pipe 40 g of choux paste onto the surface of the puff pastry, then fold the four corners inward.
2
Baking
Bake with top heat at 300°C and bottom heat at 200°C for 40 minutes.
3
Filling
Once cooled, pipe in the custard cream filling and serve.
