I think I break my record of baking lately. I’ve been baking literally every single day for a week which makes me have a lot to share with you guys too. So I had made a crème puff with cookie topping the other just to finish off my custard left over from making my Napoleon Cake the other day.
This is a very romantic story between me and Crème puff. I made my first Crème puff in Paris (already sound romantic enough) which is a birthday present for me from my dearest friends. At first I thought puff is really hard to make but it actually easier than I thought and it one of what I call not as fatty dessert. The only problem is you won’t be satisfied by just one, you always want more. Crème puff and Custard are like marriage, it is such a perfect match, but it also go well with ice cream. It is probably one of the few desserts that my family can finish within a day.
This is a basic choux pastry ball recipe with a cookie topping which I adopted from a Japanese recipe. You can also use the same recipe to make croquembouche, a crème puff tower to impress your friend or family.