Description
Cream puffs dressed a little differently to enjoy for holiday celebrations and everyday treats.
Ingredients
Make These First
- Choux pastry (link to recipe below)
- Creme Patisserie (link to recipe below)
For The Icing
- icing sugar
- a little water
- flavorings of your choice: chocolate powder or melted chocolate pieces, cooled coffee or instant coffee powder, almond and/or vanilla extract, fruit flavor from fruit liquors, caramel flavor from caramel sauce thickened with icing sugar.
Instructions
- Make the pastry cream filling called Creme Patisserie in French, first to let it cool before using.
- Then make your choux pastry.
- When you have made your choux pastry, spoon it out onto a buttered baking tray and bake until golden brown as in the recipe for the choux pastry.
- Make some bigger and some smaller for the tops. Perhaps using a dessert spoon for the bottoms and a teaspoon for the tops.
- When they have been made, allow to cool before filling your creme patisserie with the flavor of your choice.
- When the crème patisserie has cooled down, flavor it with a few drops of rose water and a drop of pink coloring and simply fill your puffs with the cream, or use whatever flavoring you like.
- If using chocolate flavor you can add cocoa powder or melted dark chocolate.
- For the coffee, make some coffee and allow to go cold. Add this to your cream filling.
- For the icing simply add your flavor and color to some icing sugar with a few drops of water. Mix until you have the right consistency which should be nice and thick but not too dry as you need to either spread it on your buns, or dip your buns in it or drizzle it on your buns.
- When it has set, pipe some icing between the two buns.
- When the icing has dried your lovely Religious cakes are ready to eat!
- Category: dessert
- Method: oven/stove top
- Cuisine: French