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Cream Puffs

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These cream puffs have a surprise: a tiny topper of tart dough, which adds a contrast in texture and an additional layer of rich flavor.

Source: Martha Stewart Living, November 2005
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  • Bakerbird
    19 FEB, 2013
    Great recipe! I used the Pate a choux recipe on this website to make these and they turned out great without the added tart dough! So yummy with the pastry cream from the Raspberry Napoleans :D
    Reply
  • ilovewhales05
    6 AUG, 2012
    grandia102, and to all others who are wondering, pate a choux is french for pastry dough. pate means pastry, choux means cabbage but it refers to how pastry dough has many layers like a cabbage.
    Reply
  • TreeOwl
    16 JUL, 2009
    I agree with Honeydew. As long as something has a cream attached to it I'm sold. I cannot wait to make these!
    Reply
  • megawoman
    16 JUL, 2009
    At least it's not a cupcake.
    Reply
  • Alicialee_honeydew
    16 JUL, 2009
    this recipe is so good ,i must try it !I very like the recipe is have the cream !!
    Reply
  • QueenFrostine
    11 JAN, 2009
    pate a choux is the actual shell of all cream puffs, that's why you have to make it. the tart dough was the "extra," not the pate a choux.
    Reply
  • engi
    16 MAY, 2008
    i really adore cream buffs and willing to try making them soooooooon .. wish me luck
    Reply
  • cristin
    24 APR, 2008
    I made them and....they are grate, the amounts and timing are perfect, I did then and all ef them are gone at ones.
    Reply
  • missy01
    23 MAR, 2008
    I made this and It didn't work. After looking up other cream puff recipy's I went back to this one and the amounts were wrong. I still don't know why I had to make the pate choux. Good luck to anyone that makes this work because I couldn't.
    Reply
  • helloxbeautiful
    14 JAN, 2008
    ooo - i am SOO going to make theseee!! yayyy. cream puffs my favoritee!
    Reply

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