Choux Paste! (aka Cream Puffs)

I remember I really excelled at making these. Turns out, there's more ways to make a cream puff than just a little round ball. There are so many different shapes and flavors to use, and they're all a lot of fun!

(Image credit: me!)

We normally consider things like cream puffs and eclairs to be their own desserts, but they can actually fall under the blanket term "choux paste," which is what the outside shell is made of. Choux is French for "cabbage," referring to the wrinkly appearance of the pastry. Unfortunately, to English-speaking ears the name sounds a lot like "shoe paste," so it's probably for the best that we just call them cream puffs.

Anyway, while the details are starting to get a little foggy now, this was a project that I remember being really proud of. When I first tried to make these, the pastry didn't rise properly in the oven, so I ended up having to stay after class and make them again from scratch. Fortunately, they turned out much better, so I was ready to go the next day.

It really sucks that I can't remember what all these varieties are, but I do remember the little "swans." Those were the ones I felt the best about, with their perfectly formed wings, their backs dusted with powdered sugar, the dollop of cream that forms the bodies, their long necks and their little heads, complete with beaks. As much as I love sweets, I don't think I could ever eat these, they're just too pretty.

Alternate angle:

Thank you so much for reading, and I hope you learned something!