This week's Tuesday with Dorie recipe is Crackle Top Cream Puffs. These are little balls of choux pastry with a crackly pastry top, and filled with whatever you desire.
I made Dorie's chocolate pastry cream, but did not have quite enough to fill my 12 large cream puffs, so I filled two of them with Chantilly cream. Here you can see all the permutations of my cream puffs:
Of course, these were delicious. I have never made cream puffs with a crackle top before, and it was a revelation - so delicious. It adds a sweet, crunchy layer to the top of the cream puff. I have also never made chocolate pastry cream before. Though tasty, it is very rich, so I prefer the vanilla version.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
11 comments:
I've eaten plenty of these but never made them myself but they're on my list! :D
Aren't these a revelation?
i'll take one of each! delicious!
never heard of crackle tops on cream puffs - good to hear you loved them
Coming right up!
They are surprisingly easy - the mystique is gone.
I watch too many US baking shows. They often colour the crackle part so it looks pretty.
Good to know about the chocolate cream, I will stick with vanilla. It looks like yours came out perfect.
Both versions sound delicious.
I agree, what a revelation! The crackle top was such a surprise and sooo good!
Wow! I've never seen this before! I'll have to crack open my cookbook to see the technique! They look wonderful!!
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