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Normal for a cream puff?

post #1 of 3
9/20/07 at 7:22pm
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So I was browsing over my Martha Stewart Baking book and noticed that her recipe for cream puffs calls for a tart dough round placed on top of the pate a choux and then baked. I've never heard of this. Is this normal? Sounds good...
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post #2 of 3
9/21/07 at 6:02am
I've never heard of that before - but I was not aware Martha even tried to be normal. :)
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post #3 of 3
9/21/07 at 7:31am
Yup, done it a few times. Pipe out choux balls, eggwash tehem slightly, lay a round of sweet dough ontop and "round off" the whole thing by placing a plain round cutter in the middle of the choux and rotating the cutter round and round. Eggwash the top and garnish with nuts etc and bake. Fill with whatever, in my time they wre called "Swedish Choux".
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