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.
I've eaten plenty of these but never made them myself but they're on my list! :D
ReplyDeleteThey are surprisingly easy - the mystique is gone.
DeleteAren't these a revelation?
ReplyDeletei'll take one of each! delicious!
ReplyDeleteComing right up!
Deletenever heard of crackle tops on cream puffs - good to hear you loved them
ReplyDeleteI watch too many US baking shows. They often colour the crackle part so it looks pretty.
DeleteGood to know about the chocolate cream, I will stick with vanilla. It looks like yours came out perfect.
ReplyDeleteBoth versions sound delicious.
ReplyDeleteI agree, what a revelation! The crackle top was such a surprise and sooo good!
ReplyDeleteWow! 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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